After yesterday’s pumpkin cheesecake brownies, I had to use up a good bit of the leftover pumpkin. So, I searched blogs until I found Katie’s adaptation for a classic pumpkin bread that would use up all the rest of that yummy pumpkin before it went bad in the fridge!
Of course, I subbed applesauce for butter here. It was still very good though! Thanks Katie!
Classic Pumpkin Bread
Source: Good Things Catered adapted from Joy of Cooking
1 ½ c. all-purpose flour
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/3 c. milk
½ tsp vanilla
6 Tbsp butter, at room temp (I used applesauce instead)
1 c. granulated sugar
1/3 c. packed brown sugar
2 large eggs
1 c. pumpkin puree
Preheat oven to 350 degrees.
Have all ingredients at room temp and prepare 9×5 loaf pan.
Whisk together flour, soda, powder, salt and spices thoroughly.
In another bowl combine milk and vanilla.
In large bowl of mixer beat butter until creamy (about 30 sec).
Gradually add sugars and beat on high speed until lightened in texture (3-4 min).
Beat in eggs one at a time.
Add pumpkin puree on low speed until just blended.
Add flour mixture in 3 parts alternating with the milk mixture in 2 parts beating on low or stirring with spatula until just combined. (Don’t overmix here! Really just stir until just combined. Sorry, I watch too much Alton Brown….)
Scrape batter into pan and spread evenly.
Bake about 1 hour or until a toothpick inserted in center comes out clean. (It took me about 75 minutes)
Yum! I love seeing the little spice specks in there!
Ok, drumroll for the POINTS* value (with my applesauce change in there)….
YAY! So, POINTSwise, this doesn’t make for a bad breakfast at all!! Enjoy!