Oh hello there, fall. I’d like to welcome you into our home by making this pumpkin bread that just doesn’t taste as good any other time of year…
I received this recipe from a friend a few years ago. I’ve made it countless times for my family and for holiday gifts. It is always a big hit! One year for my middle son’s birthday he wanted these muffins (or cupcakes if you put cream cheese frosting on top, oh don’t even get me started on how good those are!).
Get ready to really feed a crowd or freeze some because this recipe makes a LOT!
Pumpkin Quick Bread
15 oz can of pumpkin puree
3 cups sugar
1 cup apple sauce (or vegetable oil)
1 tsp vanilla
2/3 cup water
3 1/3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp ground cloves
1 Tbsp cinnamon
Preheat oven to 350°.
Stir together the wet ingredients (pumpkin – water).
Sift dry ingredients together.
Add dry ingredients to the wet, stir until moist. Batter will be a little lumpy.
Grease 1 loaf pan & 1 9×13 pan (or 2 loaf pans & 12 muffin cups). Fill about half full.
Bake about 55 minutes. Times vary per pan though — the 9×13 will take about 55 minutes, the muffins would take about 10 minutes less.