Applesauce Pumpkin Bread Recipe -
Applesauce Pumpkin Bread Recipe

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
  • PREP

    20 mins
  • COOK

    1 hr

    2 hrs 20 mins


  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.
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  • 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.

Reviews More Reviews

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.

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).

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.

Oct 08, 2014

I liked these; it is difficult to mix becuase you combine all of the liquid ingredients and then mix three cups of flour into it - that resulted in some flour lumps for me that were difficult to get out. I also think two cups of white sugar is scary high. And finally, even though they were cooked all the way through, the tops (I made muffins due to lack of loaf pans - baked them for 17 minutes at 350) were very sticky and still felt moist to the touch. So why am I giving this such a high rating? 1) I love anything with pumpkin, 2) they were very moist, which is so much better than dry, and 3) it was a pretty easy recipe and I had almost all of the ingredients already. My daughter really enjoyed them. Thanks!

Nov 12, 2013

Easy and tasty


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 46 mg
  • 16%
  • 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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