Sweet Sundays // Pumpkin Loaf

Posted on November 18, 2012

{ Photography by me // Recipe via Like Mother Like Daughters }

I’m always looking for the perfect pumpkin bread. Moist, subtlety sweet and rich in spices. Pumpkin bread really is so perfect, because it satisfies both a sweet tooth and hunger pains (a mother’s answer to a hectic morning for her or her impatient little ones!). It’s also very versatile – make it for breakfast or as desert. Throw in crushed nuts or pumpkin seeds, chocolate chips or drizzle a little cream cheese icing on top for a reminiscent of cinnamon rolls! I recommend this fab recipe via Like Mother Like Daughters. SO good.

YOU WILL NEED

  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 large eggs
  • 1 (15 oz) can solid pack pumpkin
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups wheat flour
  • 2 tsp ground cloves
  • 4 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  1. Preheat oven to 350°F.
  2. Butter and flour two 9x5x3 loaf pans or muffin tins.
  3. Beat sugar and oil in a large bowl to blend.
  4. Mix in eggs, pumpkin, and apple sauce.
  5. Sift four, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl.
  6. Stir into pumpkin mixture in 2 additions.
  7. Divide batter equally among prepared pans (muffin tins).
  8. Bake until tester comes out clean, about 1 hour for loaves, 20 min for muffins.
  9. Transfer to cooling racks and cool for 10 minutes.
  10. Turn out onto racks and cool completely.