Applesauce Pumpkin Bread Recipe - Allrecipes.com
 Applesauce Pumpkin Bread Recipe
  • READY IN ABOUT hrs

Applesauce Pumpkin Bread

Recipe by  

"This yummy family tradition started when buying the kids their pumpkins. Each of the kids got one to make their jack o'lanterns. Mama got one to cook! Friends and family usually enjoy this treat. Tweak it to fit your family as I do mine! Enjoy with confectioners' sugar on top or cream cheese frosting!"

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sprinkle each loaf with confectioners' sugar.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • We prefer pecans and semisweet chocolate chips in our pumpkin bread. Most often I bake it in a 9x13-inch pan and once cooled, top it off with cream cheese frosting.
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Reviews More Reviews

Feb 05, 2013

This was a hit! Moist and light, with a sweet and spicy flavor :) I left out the mace, chocolate, and confectioners' sugar, and used a 2 quart baking dish (9 x 13 inch pan).

 
Jan 07, 2013

Made half the recipe and used half splenda. Turned out perfectly as muffins. Pumpkn pie lke spice flavor and moist, not gooey.

 
Feb 17, 2013

This was very easy and very good. I followed the recipe, except that I did not have mace but instead used 1/4 teaspoon nutmeg and 1/4 teaspoon allspice. I added the optional chocolate chips but next time I would probably leave those out, just my personal preference. By all means give this recipe a try. The measurements and cooking time were spot on. Thanks Virginia Ann for sharing your recipe.

 
Nov 17, 2013

This bread turned out great but the texture was much different from my recipe with oil. A hidden benefit of the gummier texture was that my 3 year old didn't get crumbs everywhere. It was really good, just different. I would make it again.

 
Apr 21, 2013

This pumpkin bread is super delicious! I used buckwheat flour and flax meal instead of all purpose flour, and added craisins and pumkin seeds instead of choco chips and walnuts. My only advice would be to scale back on the sugar... it came out REALLY sweet.

 
Apr 03, 2013

Delicious, moist and didn't last!!! I ended up making 3 batches because it never would have made it to our Easter gathering. I thought I would try this for a change from pumpkin pie this Easter. Everyone Loved it. I wasn't sure at first about adding the semisweet chips but my daughter insisted and the little hint of chips was prefect. I left out the walnuts. I didn't have any ginger, clove or mace in the cupboard so I substituted for 2tsp of pumpkin pie spice. I am going to make it again this weekend for an other dinner gathering.

 
Nov 12, 2013

Easy and tasty

 
Oct 22, 2013

So moist and delicious. And this coming from someone who doesn't normally like pumpkin. Had lots of people ask for the recipe.

 

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Nutrition

  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 457 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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