Sunday, November 29, 2015

Easy pumpkin bread

A simple pumpkin bread that you can you can customize to your tastes - add your favorite chips or top with luscious glaze to make it extra special! Best of all, it's made in one bowl!

My husband told me that a few fast food chains are finally starting to catch onto the pumpkin bandwagon. These "restaurants" (and yes, I am using quotations) debuted pumpkin milkshakes, pumpkin drinks, and other pumpkin-flavored items. What I find ironic about these products is that very few of them actually contain pumpkin. Instead, pumpkin spice is what gives them their flavors.

Me? While I love pumpkin spice, I want something with actual pumpkin puree in it. Not only is the pumpkin smooth and creamy, but it also keeps your baked goods from drying out. I was heading out of town one weekend and wanted to make sure my husband and daughter had something to eat in the mornings so I decided to bake a pumpkin bread.

I tweaked a recipe that I found on King Arthur Flour to cut down the quantity and to make it less sweet. I also upped the pumpkin spices and swapped out the oil for applesauce to reduce the fat. Don't be fooled - this slightly healthier version has lots of flavor and is just as good as its full-fat cousin.

This bread was an instant hit at our house, and Addie has been taking a slice of it to school every day for her morning snack. She likes eating it after school as well, so it is definitely kid-approved.

Easy pumpkin bread
  • 1/2 cup unsweetened applesauce
  • 1/3 cup light brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/3 cup water
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 and 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.

In a large bowl, beat together the applesauce, sugars, eggs, water, pumpkin puree and vanilla. Add the flour, baking powder, baking soda, salt and pumpkin pie spice. Mix until just combined - do not over mix.

Transfer the batter to your prepared baking pan and bake in your preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool completely (preferably overnight) before slicing and serving. Leftover bread should be stored in an airtight container at room temperature and will keep for about a week.

Yield: One 9"x5" loaf; about 8-10 servings

Source: Adapted from King Arthur Flour



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