With the abundance of pumpkin available these days, I thought I’d give my favorite fall vegetable a KOAB recipe exchange all its own.
We love pumpkin blended in soups, or chunked with other veggies and served over couscous. My favorite way to enjoy pumpkin, though, is none other than pumpkin bread. I’ve tried many different recipes before landing on the one I am going to share with you today. It turns out moist and delicious every time and works equally well in large loafs, small loafs or muffin tins.
By the way, I had grand plans this week to cook up our pumpkins from the pumpkin patch, but the week has slipped away from me. Instead, my favorite bread recipe is going to have to endure the canned variety.
Mara’s Favorite Pumpkin Bread
Adapted from AllRecipes.com
- 1 15-ounce can of pumpkin (puree not pie filling) or 2 cups homemade, pureed pumpkin
- 4 eggs
- 1/2 cup of vegetable oil
- 1/2 cup of sugar-free apple sauce
- 2/3 cup water
- 2 cups brown sugar (the original recipe calls for 3 cups white sugar)
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt (Honestly, I never use this, but I know most people bake with salt, so I’m leaving it in the recipe)
- 2 teaspoons ground cinnamon (I like it cinnamon-y. You may want to cut back.)
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1 cup chocolate chips, optional
- Preheat oven to 350 degrees F. Grease two large loaf pans, or one large pan and 12 muffin tins.
- In a large mixing bowl, combine pumpkin, eggs, oil, apple sauce, water and sugar. In a separate bowl, stir together flour, baking soda, and spices. Blend the dry ingredients into the pumpkin mixture. Pour into the prepared pans.
- Bake loaves for about 60 minutes in the preheated oven. In my oven, muffins need 35-40 minutes. Test for doneness with a toothpick.
What’s your favorite pumpkin recipe? Don’t limit yourself to bread — although if you’ve got a pumpkin quick bread that you love, bring it on!