A couple days ago I heard a tiny voice make a passionate request.
“Mom – can you make pumpkin bread?”
My initial thought was “…in June?” I associate pumpkin bread with all things fall…hot apple cider, pumpkin patch visits, unlimited fun sized 3 Musketeers bars, weather in the low 80s.
You know. Fall.
A quick pantry check revealed that indeed, we did have all the necessary ingredients. Plus no therapy appointments for another 3 hours.
“Sure. Let’s do it.”
A few months ago I had the most amazing pumpkin tea bread at my parents’ house. My mom’s good friend had made the bread and graciously shared the recipe with us. I made a couple small changes, but this simple yet delicious recipe comes to you straight from the kitchen of Ms. Mary Thompson.
This pumpkin bread will become your new favorite breakfast/dessert/snack/dinner.
- 3 disposable loaf pans
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 tsp ground cinnamon
- 1 tsp ground clove
- 1 tsp ground nutmeg
- 3 cups granulated sugar
- 1 cup unsalted butter melted
- 1 1/2 cups cinnamon applesauce
- 15 oz pumpkin puree
- Preheat conventional oven to 350 degrees. (If using convection, preheat to 325 degrees).
- Butter and flour bottom and sides of loaf pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices; set aside.
- In a separate large bowl, stir together sugar and melted butter; add applesauce and pumpkin and mix until smooth.
- Slowly add dry ingredients to wet ingredients, stirring until fully incorporated.
- Bake loaves for 40-60 minutes, checking at the 30 minute mark. Bread is done when a toothpick inserted into the center comes out clean.
- Allow bread to cool for 15 minutes before carefully removing from loaf pans. Use a serrated knife to slice and serve.