My Danish Kitchen

Pumpkin Spice Bread

Fall is finally here, my favorite time of year. I love Autumn here in Virginia, the sun is still nice and warm but the air is cool and crisp and the sky is the most brilliant blue color. The trees are showing off their beautiful Fall foliage, Pumpkins are everywhere and the evenings are for hot apple cider. What’s not to like. And to really get us into the Autumn mood, here is a delicious, soft and moist Pumpkin Spice bread which I lightened up a little by substituting some of the oil with applesauce. I promise that you can’t tell it’s a little on the healthy side. The recipe makes two regular loaves (9 x 5 inch pan) or 1 regular and 2 mini loaves (7 x 2.5 inch pan) or maybe you could make 4 mini loaves to give to friends and family. The regular size loaves bake for 60-70 minutes and the mini loaves bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Happy baking!

Pumpkin Spice Bread

Pumpkin Spice Bread (makes 2 loaves)

Ingredients:

1/2 cup vegetable oil

1/2 cup applesauce

4 eggs, at room temperature

15 oz canned pumpkin

3 cups sugar

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 cup water

Directions:

Preheat oven to 350 degrees F. Spray two 9×5 inch loaf pans with baking spray and set aside.

In a large bowl combine oil, applesauce, eggs, pumpkin and sugar, mix well to combine. In a second bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. With the mixer set to slow speed, add dry ingredients to the pumpkin mixture, while alternating with the water, mix until combined.

Pour batter into prepared pans and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Enjoy!

Source: adapted from Taste of Home