Can I make this pumpkin bread ahead of time?

Yes. The recipe notes that the loaves can be frozen for later use or given as gifts. Bake completely, cool fully, then wrap tightly before freezing.

Can I double the recipe?

Yes. The recipe says it may be doubled and divided into 6 small loaf pans, then baked for 45 to 50 minutes.

How do I know when the bread is done?

Bake until a toothpick inserted in the center comes out clean. For the full-size loaf, that should be about 1 hour 30 minutes.

What size pan should I use?

Use a 9x5x2 loaf pan and fill it about two-thirds full. If you use smaller pans, reduce the baking time and check early.

How should I store leftovers?

Store leftovers in the refrigerator, as the recipe specifies.

Can I use homemade pumpkin puree instead of canned?

Yes. The ingredient list gives a substitution option of 2 cups homemade puree for the 16-ounce can.

Recipes

Pumpkin Bread

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis.

Submitted by: Treva Davis from Dousman, WI
Yield: Makes 24 3/8-inch slices when baked in a 9-inch pan

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Ingredients

white sugar 3/4 cup
brown sugar 1/4 cup
egg substitute (equal to 2 eggs) 1/2 cup
canola oil 5 tablespoons
unsweetened applesauce 3 tablespoons
water 1/4 cup
flour 1 2/3 cups
baking powder 1/4 teaspoon
baking soda 1 teaspoon
ground cloves 1/2 teaspoon
ground mace 1 teaspoon
ground cinnamon 1 teaspoon
pumpkin puree (or 2 cups homemade) 1-16 oz can
pan spray nonstick
shelled pumpkin seeds garnish

Preparation Instructions:

Preheat oven to 325 degrees.

In a large bowl, mix sugars, and egg substitute. Add oil, applesauce, water, flour, baking powder, baking soda, cloves, mace, cinnamon and mix well. Fold in pumpkin.

Spray loaf pan (9x5x2) with nonstick spray and fill it 2/3 full. Sprinkle with pumpkin seeds and bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

Recipe may be doubled and put into 6 small loaf pans and baked for 45-50 minutes. Freeze loaves for later use or give as gifts. Store leftovers in refrigerator.

More About This Recipe

Egg substitute is a vegan alternative used for baking recipes. Bob's Red Mill makes a quality version of this product.

<p>If you enjoyed this recipe, check out more <a href=/blogs/recipes/tagged/baking>baking recipes here.</a></p>

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Based on 1 reviews

Customer Reviews

Alyx K

A new standby in my home. It never lasts longer than a day when I make it, it’s that good! Use a 15-oz can of pumpkin.

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Ingredients

Preparation Instructions:

More About This Recipe

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Customer Reviews