Fruit & Pumpkin Bread

READY IN: 1hr 10mins
Recipe by ChrisMc

This started as zucchini bread; I changed to pumpkin, altered the spices, and cut out most of the fat. The applesauce makes it so moist that it's very difficult to tell that there's no fat in it; this is one of my favorites to bring in to work.

Top Review by Christine in Chicago

Just lovely. I made a few small changes - I only had regular applesauce, so I cut down on the sugar by 1/3 c., I subbed in 1 c. whole wheat flour for the all purpose, and since I did that, I upped the baking powder by 1/2 t. to compensate for the heavy whole wheat. Made 1 loaf and 8 gigantic muffins. It was delicious, moist, and healthful. What more can you want? Will certainly make it again!

Ingredients Nutrition


  1. Adjust oven rack so that the top of a loaf pan will be in the middle of the oven and heat the oven to 350.
  2. Grease two 8.5 x 4.5 loaf pans.
  3. Combine pumpkin, sugar, applesauce, vanilla, and eggs.
  4. Stir in spices and salt.
  5. Combine flour, baking powder, and baking soda, and stir into wet ingredients.
  6. Blend in nuts, raisins, and cranberries.
  7. Pour batter into loaf pans (While this could make 1 large loaf; it's unwieldy and doesn't cook well).
  8. Bake 50-60 minutes, or until toothpick inserted in center comes out clean.
  9. Cool 10 minutes in pans, them remove from pans to finish cooling.

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