Prep 1 hr
Cook 15 mins
I got this recipe from a friend when DH was attending Brigham Young University. I have found this recipe to be a great help in using my supply of home-canned pumpkin. My kids each took a loaf to their school teachers at Christmas time - it was a hit! I like the fact that all the ingredients can be thrown together and mixed. My kind of cooking!
- 236.59 ml applesauce
- 4 eggs
- 473.18 ml pumpkin, pureed
- 709.77 ml sugar
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 9.85 ml baking soda
- 828.06 ml flour
- 7.39 ml salt
- 236.59 ml mini chocolate chip
- Add all ingredients into a large bowl. Mix thoroughly.
- Pour into greased loaf pans (2-3 large bread pans).
- Bake at 350 degrees for 1 hour.
Wow, great recipe! I used splenda for one of the loafs and it turned out awesome, and so moist. It's hard to believe how healthy it is. I shared with friends and they all raved about how great it was. Thanks so much...I'll definitely use this again.
Delicious and moist! I used Splenda in place of the sugar and love the fact that you use applesauce instead of oil. I only had a large can of pureed pumpkin, so I ended up making 3 loaves. I gave one loaf to my in-laws, 1 loaf to my son's family and took 1 loaf to work. Everyone loved this pumpkin bread. Made for May 2010 Aus/NZ Swap.
Fantastic! Delicious! Wonderful! We all loved it, thanks to you, Chef On The Coast! I do want to note, I halved the recipe to make one loaf and it baked for 70 minutes. The flavors of cinnamon, nutmeg, and pumpkin all combine perfectly. Made for Spring 08 PAC.