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Applesauce Pumpkin Bread

November 6, 2009
Pumpkin Bread

We enjoy it with a little cream cheese spread.

(…at high altitude)

I’ve finally started to master quick breads at high altitude. The trick seems to be halving the leavening agent, which seems opposite of what you’d expect to do to fight against solid brick loaves.

This my favorite pumpkin bread recipe, modified from Libby’s Harvest Apple Pumpkin Bread. Basically, I substitute applesauce for the chopped apple and apple juice, and I also take out a little oil and replace it with more applesauce. Eliminate a little sugar, but probably not really because it goes back in with the cinnamon applesauce I use, then half the baking soda for lovely rounded loaves at almost 7000 ft.

Applesauce Pumpkin Bread
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 1/2 tsp. salt
2 2/3 cups sugar
1 can (15 oz.) pumpkin (I love you Libby’s, but I also love our local brand)
4 large eggs
3/4 cup vegetable oil
3/4 cup cinnamon applesauce

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and applesauce in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Pour batter into prepared loaf pans.
BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

One Comment leave one →
  1. January 25, 2010 11:13 pm

    GAH WENDY, now I need applesauce pumpkin bread. WITH CREAM CHEESE (that’s actually how I love to eat muffins too- mmmmmmm).

    Congrats on the new digs! Consider my bloglines updated.


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