Ingredients
- 3 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 4 eggs
- 1 (15 oz) can pumpkin (or 2 cups homemade puree)
- 3 1/2 cups flour
- 1 t baking soda
- 1 t salt
- 2 t cinnamon
- 2 t nutmeg
- 1/2 t baking powder
- 1 t ground cloves
- 1 t ground allspice
- 1/2 cup water
- Combine the sugar, oil and eggs.
- Add pumpkin and mix well.
- Combine the dry ingredients; add to the pumpkin mixture alternately with water, beating well after each addition.
- Pour into two greased loaf pans.
- Bake at 350 for 60-65 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pan.
- For muffins, bake for 25 minutes. Makes ~36 muffins.
Holly's Notes:
The original recipe came from The Amish Family Cookbook. I had just put up several batches of pumpkin puree and my husband asked for some pumpkin bread to take to his Home Teaching families for church. I figured I'd try a new recipe since I really don't have a tried or true pumpkin bread recipe. I searched several cookbooks before finding this recipe. It came together easily and smelled absolutely divine while it was baking. It was delicious, although the second time I made it, I did a 1/2 cup applesauce and 1/2 cup oil instead of the original 1 cup of oil and I doubled the spices and I did muffins instead. We prefer the muffins to the bread and the doubled spices was perfect. This version of the recipe reflects those changes.
