Pumpkin Bread (Quick)
Yield
One large loaf plus 6 muffins
Prep info
15 min prep + 1hr10min bake
Prep time
Not set
Cook time
1 hour, 35 minutes
Time required
1 hour, 35 minutes
Oven preheat
350F
Type
Bread
Status
Not tried
Tags
fall
Ingredients
- 15 oz canned pumpkin puree
- 4 eggs (large)
- 1/2 c vegetable oil
- 1/2 c apple sauce (unsweetened)
- 5 fl oz water
- 440 g Sugar (Granulated) (2 cups)
- 440 g Flour (Self-Raising) (or the same measure plain, plus 2 t baking soda and 1/2 T salt)
- 1 t ground cinnamon
- 1/2 t ground cloves
- 1/4 t ground ginger
- 1 t vanilla extract
- 1/4 t pumpkin pie spice or:
- 1/8 t ground cinnamon
- 1/16 t ground ginger
- 1/32 t ground allspice
- 1/32 t ground nutmeg
Method
Preheat oven to 350F / Gas 4. Grease and flour loaf pan. Place paper liners in muffin tins.
In a medium bowl, mix together the pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. Add in flour and remaining ingredients. Stir until just blended. Pour into the prepared pans.
Bake for approximately 40-45 minutes on muffins, 1 hour 10 minutes on loaf (or until knife inserted in center comes out clean).