Pumpkin bread is something I start thinking about making in late September, when the mornings start to get more crisp and cool and the days grow more noticeably shorter, little by little. And I continue to make it in October, November, and December—all through the holidays. You can’t deny that just about everyone loves a good thick slice of pumpkin bread with a steaming cup of coffee, tea, or hot cocoa!
I like making different and new versions of pumpkin bread and this year a I’m kind of on a “baking-with-applesauce” kick, so I made some Pumpkin-Applesauce Bread! This recipe bakes up a nice dense 9 x 5″ loaf. This loaf is definitely more pumpkin-flavored but the applesauce gives it a nice moist texture. Another great thing about this recipe is that you mix it up all in one large bowl, so the clean-up is easy, too! Yay! And I like the flavor that all the rich, warm spices give this bread. It’s perfect to enjoy all fall and winter long!
Pumpkin-Applesauce Bread
PUMPKIN-APPLESAUCE BREAD
Makes one 9 x 5″ loaf
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup light olive oil
2/3 cup applesauce
1 cup pumpkin puree
2 large eggs, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 2/3 cups all-purpose unbleached flour
1. Preheat oven to 350˚ and grease or spray a 9 x 5″ loaf pan; set aside.
2. In large bowl, blend the two sugars and then stir in the oil, applesauce, and pumpkin puree, mixing everything together until smooth. Add in the eggs and stir well. Next, add in the baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger, mixing until everything is blended. Add in the flour and mix just until everything is combined.
3. Pour batter into prepared loaf pan and bake for 56 to 60 minutes, until a toothpick inserted in center comes out clean. Cool loaf in pan for 5 to 10 minutes, then remove from pan and let cool completely on a wire rack.
Recipe from NancyC | nancy-c.com
I’m just a sucker for the spices in this pumpkin bread—cinnamon, cloves, nutmeg, and ginger—can you imagine how bland pumpkin bread would be without those flavors? People have always valued spices, even way back in Biblical times. Cinnamon was used in anointing oils, while cumin, coriander, dill, mint, mustard, garlic, and onion were used in food and medicine. And we can’t forget salt, either! That was used as a preservative for food as well as flavor enhancer, improving the taste and adding to the enjoyment of food.
These spices, with wonderful scents and flavors, are small and simple things in God’s creation but they make a big difference in our lives. It’s a good reminder that we can find joy even in the simple things in life—that we can be grateful for blessings big and small as we “Give thanks in everything….” (I Thessalonians 5:18 CSB). What are some small, simple things you are grateful for? What are the little things that bring you joy?
NancyC 