Fall has to be the most charming season: Landscapes of sepia-toned leaves, oversized sweaters, hot apple cider, and pumpkin-flavored EVERYTHING. Recently, I made my first pumpkin bread of the season using this quick and easy recipe. I typically enjoy slices for breakfast or an after-dinner dessert—or if I’m feeling lazy I’ll eat it for dinner…
Pull out those mixing bowls and let’s bring the fragrant smell of autumn into your kitchen.
1 15 oz. can pumpkin puree
1/2 cup butter
1/2 cup applesauce
2/3 cup buttermilk
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice
I found a different version of this recipe two years ago on the adorable blog, My Baking Addiction, but I’ve made my own alterations after trying it out many times. If you are feeling festive, I highly recommend adding chocolate chips, chopped nuts, or even Nutella to the top of the batter right before it goes in the oven. This recipe is very flexible and is so moist and hearty!
Preheat the oven to 350 degrees, and spray two 8.5 x 4 x 2.5 loaf pans with nonstick cooking spray. With this recipe, you can also make about two dozen muffins instead.
Start by combining the dry ingredients in a medium bowl. Then in a separate bowl, combine all wet ingredients, except for the pumpkin puree. I mix the wet ingredients by hand with a whisk, but feel free to use any mixer that you have. After mixing for about 3 minutes or until the mixture is smooth, begin to spoon in the pumpkin puree and mix until the puree is completely incorporated.
Next, all at once you can add the dry ingredients into the bowl of wet ingredients. Mix slowly, just until the dry ingredients disappear into the batter. You don’t want to over mix because the pumpkin bread can become tough. Finally, scrape the batter into your sprayed loaf pans.
Bake your loaves at 350 degrees for about 60-70 minutes. Start checking them after 45 minutes. You will know the bread is done when you press down on the top and it springs back.
Once they are out of the oven, allow your loaves to cool in the pan for 10 minutes before letting them cool completely on a wire rack. I tend to wait until my bread is just slightly warm. Then I’ll add butter to my slice and as it melts, I enjoy!
Photos by Anne W.