Are you tired of the same old pumpkin bread recipe? Do you want to add a twist to this classic fall treat? Look no further than adding applesauce to your pumpkin bread! This simple ingredient swap will take your pumpkin bread to the next level, and make it even more moist and delicious. Read on for the recipe and all the details you need to know.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1/2 cup applesauce
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
Instructions:
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, combine the pumpkin, applesauce, brown sugar, white sugar, eggs, vegetable oil, and water. Mix well.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
- Slice and serve!
Nutritional Information:
Serving Size: 1 slice
Calories: 220
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 25mg
Sodium: 200mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugars: 21g
Protein: 3g
Cooking Time:
50-60 minutes
Equipment:
- 9×5 inch loaf pan
- Bowl
- Mixing spoon
- Wire rack
Serving Suggestions:
This bread is delicious on its own, but you can also serve it with a dollop of whipped cream or cream cheese frosting for an extra special treat.
Variations:
If you want to switch things up, try adding some chopped nuts, raisins, or chocolate chips to your pumpkin bread batter. You could also experiment with different spices, like ginger or allspice, to give it a different flavor profile.
Substitutions:
If you don’t have canned pumpkin, you can use fresh pumpkin puree instead. You could also use mashed sweet potato or butternut squash instead of pumpkin. If you don’t have applesauce, you could use mashed banana or yogurt instead.
Storage:
This bread will keep well in an airtight container at room temperature for 2-3 days. You can also freeze it for longer storage.
Tips:
- Be sure to use canned pumpkin puree, not pumpkin pie filling.
- Don’t overmix your batter – this can lead to tough bread.
- Let your bread cool completely before slicing to avoid crumbling.
Notes:
This recipe makes one 9×5 inch loaf of bread.
Frequently Asked Questions:
- Can I use homemade applesauce instead of store-bought? Yes, you can use homemade applesauce if you have it.
- Can I use a different size loaf pan? Yes, but your baking time may need to be adjusted.
- Can I make muffins instead of bread? Yes, you can pour the batter into a muffin tin instead of a loaf pan. Bake for 20-25 minutes instead of 50-60.
Personal Thoughts:
I absolutely love this applesauce in pumpkin bread recipe! The applesauce adds an extra layer of moisture and flavor to the bread, and it’s so easy to make. I love serving it with a little bit of whipped cream on top for a special treat. I highly recommend giving this recipe a try!
To summarize, adding applesauce to your pumpkin bread is a simple yet delicious way to switch up this classic fall treat. This recipe is easy to make and yields a moist and flavorful loaf of bread. Experiment with different variations and substitutions to make it your own. Give this recipe a try – I promise you won’t regret it!