Are you craving a warm, comforting treat that’s both delicious and good for you? Look no further! This pumpkin bread recipe, made with applesauce instead of oil, delivers all the cozy autumn flavors you love with a healthier twist. It's incredibly moist, perfectly spiced, and surprisingly easy to make. Perfect for breakfast, a snack, or even dessert, this recipe is a guaranteed crowd-pleaser, making it one of the best recipes for your fall baking repertoire. This easy recipe is perfect for busy weeknights, offering a quick dinner alternative or a delightful weekend baking project.
Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat for a healthier option)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup unsweetened applesauce
- ¾ cup granulated sugar (or brown sugar for a richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. This simple step ensures your bread bakes evenly and releases easily.
Dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Thoroughly combining the dry ingredients prevents clumps and ensures even distribution of spices throughout the bread.
Wet ingredients: In a separate bowl, whisk together the pumpkin puree, applesauce, sugar, eggs, and vanilla extract. Mixing the wet ingredients separately helps to create a smooth batter.
Combine: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in a tough bread.
Add nuts (optional): Fold in the chopped nuts, if using.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your bread during the last 10 minutes, as ovens can vary.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set and prevents it from becoming soggy.
Tips for the Best Pumpkin Bread:
- Room temperature ingredients: Using room temperature eggs and applesauce helps create a smoother batter and promotes even baking.
- Don't overmix: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix only until the ingredients are just combined.
- Check for doneness: Start checking for doneness around 50 minutes to avoid overbaking. A toothpick inserted into the center should come out with just a few moist crumbs attached.
- Storage: Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Chocolate chips: Add ½ cup of chocolate chips to the batter for a delicious twist.
- Spiced Streusel Topping: Create a streusel topping by combining ½ cup flour, ¼ cup brown sugar, ¼ cup chopped nuts, and 2 tablespoons cold butter. Sprinkle over the batter before baking.
- Different nuts: Experiment with other nuts like pecans, hazelnuts, or even macadamia nuts.
- Gluten-free: Substitute gluten-free all-purpose flour for a gluten-free version.
Nutritional Information (per slice, approximate):
- Calories: Approximately 250-300
- Fat: Approximately 8-10g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This healthy and delicious pumpkin bread is a perfect example of homemade cooking at its finest. It’s a wonderful recipe for anyone looking for easy recipes, quick dinner ideas, or simply a comforting and satisfying treat. Enjoy!