Pumpkin Bread

My helpers and I whipped up a batch of pumpkin bread this morning, the first time we have tried this. (I should clarify that this is a loaf pumpkin bread, not a pumkin bread cake for which I shared my recipe 3 years ago.) I used this recipe for Downeast Maine Pumpkin bread from All Recipes, but made some modifications. It still turned out moist and delicious!

Here is the recipe as I did it:

  • 1 can (15 oz) pumpkin 
  • 4 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup coconut oil 
  • 1/2 cup unsweetened applesauce 
  • 2/3 cup water 
  • 1 1/2 cup flour 
  • 2 cups white whole wheat flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves 
  • 1/4 tsp ground ginger
  1. Preheat oven to 350 and grease and flour 3 7 x 3 loaf pans (one of mine is 9 x 5, and I only have 2 pans, but this worked fine for 2 loaves as well. I baked the larger loaf an extra 5 minutes.
  2. Combine pumpkin, eggs, sugars, and water  and mix until well blended. I did this by hand, with a wisk.
  3. Whisk together dry ingredients. 
  4. Add pumpkin mixture to dry ingredients and stir until just combined.
  5. Pour into prepared pans.
  6. Bake 50 minutes at 350.

The helpers loved it. My son said it tastes just like Starbucks’!

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