This is just too yummy! I had 2 recipes for pumpkin bread that were just “ok”. So, I played around with the recipe and this is what I keep coming up with. I’ve now used this recipe exclusively since 2012 and it is a real winner!
3 cups canned pumpkin puree (29oz can)
1 cup vegetable oil
1/2 cup applesauce
4 cups sugar
6 eggs, beaten first
4 3/4 cup flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
2 tsp ground cloves
2 tsp pumpkin pie spice
Preheat oven to 350 degrees
Grab you BIG mixing bowl….really, you need a big bowl for this.
Beat together pumpkin, oil, applesauce, sugar, and eggs.
In a separate bowl, combine all of the dry ingredients until well mixed.
Slowly add dry mix to the large bowl with your well mixed wet ingredients. Slowly beat it in with your mixer making sure to scrape the sides and bottom of your bowl as you go.
Continue mixing until it is all added together and mixed well with very few lumps.
Grease 3 bread pans (9×5) or 4 smaller 8×4 pans. Pour batter evenly between pans.
Bake for 50-65 minutes until tested done in the center.
*This is great to put in the freezer as well. Just bake, let cool completely, wrap with saran and then double wrap with foil or use a freezer bag. Enjoy!