One of the reasons that I like baked goods is because you can share them. You can’t really bring a salad or a popsicle to your neighbor and say “happy holidays” or “thanks for shoveling my sidewalk.” This is one of those breads that you want to share.
Aside from apples, the pumpkin is the star of the fall season. I love how bright it makes this bread! Too give the bread a little something extra special, I added walnuts and raisins.
This recipe makes two loaves, so I decided to make one large loaf for our home and two smaller loaves to give away. (They ended up at my husband’s office.) The smaller loaves came out of the oven before the larger loaf and all of the breads were moist and delicious.
This bread is so perfect for a cool fall day when you want a bite of comfort. If you are going to bake with pumpkin this season, I would highly recommend trying this bread!
- 1 (15 oz.) can of pumpkin puree
- 4 eggs
- 1 cup brown sugar
- 2 cups white sugar
- ½ cup vegetable oil
- ½ cup applesauce
- 3½ cups all-purpose flour
- 1½ teaspoon of vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg (optional)
- 2 teaspoons baking soda
- ¾ teaspoon baking powder
- 1 cup chopped walnuts
- ½ cup raisins
- Preheat oven to 350 degrees. Grease and flour two large loaf pans.
- Combine all dry ingredients (flour, salt, baking powder, baking soda, cinnamon and nutmeg) in a small bowl.
- In a separate larger bowl mix together eggs, sugar, oil, applesauce, vanilla and pumpkin.
- Slowly add the flour mixture until all ingredients are thoroughly mixed together.
- Stir in raisins and walnuts.
- Bake at 350 degrees for 50 minutes and check for doneness. The bread is done when a clean toothpick inserted in center comes out clean.