Best Pumpkin Bread

I love fall, I love baking and cooking with pumpkin this time of year. I have a favorite pumpkin bread recipe that I like to make in fall. We eat for breakfast, snacks, desserts, or just whenever. This year I decided to change up the recipe a little to make a bit healthier. I reduced the oil and sugar and added applesauce to the recipe. This is by far the best pumpkin bread I have ever made. I will share both recipes with you. You choose which one you like. But honestly I think the less sugar/less oil bread is the best.
 








Best Pumpkin Bread Recipe 
(Updated with lower sugar, lower oil) ...

Ingredients:

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2/3 cup water
• 2 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup walnuts and/or raisins,optional

 Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add and stir in chopped walnuts and/or raisins. Pour into the prepared pans.
3. Bake for about 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Note: This makes two loves, so I make one loaf with walnuts and one loaf without.

Best Pumpkin Bread Recipe
(original recipe) ...

Ingredients:

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup walnuts and/or raisins, optional

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add and stir in chopped walnuts and/or raisins. Pour into the prepared pans.
3. Bake for about 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Note: This makes two loves, so I make one loaf with walnuts and one loaf without.

Enjoy!