Pumpkin Cinnamon Bread
Flavorful and moist, this pumpkin cinnamon bread is bursting with fall pumpkin flavor in every bite. This easy recipe should be on your fall bucket list!Yield: 3 Loaves (8 x 4-inch loaf pans)
Servings 30
Calories 165kcal
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- 4 eggs
- 15 ounce pumpkin puree
- ⅔ cup applesauce
- ⅔ cup whole milk
- 1 cup pecans chopped
- 1 cup raisins optional
Instructions
- Preheat your oven to 350 degrees F.
- Combine all the dry ingredients (flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg) in a large bowl with a whisk.
- In a separate bowl, whisk together the wet ingredients (eggs, pumpkin, applesauce, and milk).
- Gradually add flour mixture to the pumpkin mixture. Whisk, until well blended; DO NOT OVER MIX. Fold in the pecans and raisins. Equally divide the batter into the three loaf pans.
- Bake for 55 to 60 minutes or until a toothpick in the center of a loaf comes out clean.
Notes
Recipe adapted from Joanna Cismaru at Jo Cooks.com
You can reserve the pumpkin cinnamon bread batter, sealed inside a container for a couple of days, before baking.
To store keep baked pumpkin cinnamon bread in a covered in a container one to two days at room temperature. You can also store in the refrigerator for up to a week.
Freeze pumpkin cinnamon bread wrapped in plastic wrap inside a zip-top bag for two to three months.
Nutrition
Serving: 1slice | Calories: 165kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Cholesterol: 22mg | Sodium: 165mg | Potassium: 142mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2250IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1.3mg
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