This is my favorite holiday food! It keeps well and is a great food to bring to holiday gatherings.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
24
Yield:
2 loaves
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.

    Advertisement
  • Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.

  • Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.

  • Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.

Cook's Note:

Adjust spices liberally! Try adding chopped apple or nuts for a varied texture.

Nutrition Facts

197 calories; protein 3.3g; carbohydrates 44g; fat 1.3g; cholesterol 31mg; sodium 220.4mg. Full Nutrition
Advertisement

Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2018
Great. if huge, recipe! I used pumpkin pie spice, cinnamon, nutmeg, cloves, and a bit of cardamom and allspice. OMG the house smelled divine! I also added in half a container of vanilla yogurt for more depth (normally would have done a couple of big spoons of sour cream, but was out). I used almost all the sugar called for (just did light scoops, not packed, so probably 1/3 c less overall), and it was perfect. I topped it all with a struesel crumb topping - also perfect! This recipe made one 9"x5" loaf pan, one 8"x4" loaf pan (I only have one of each) and 6 regular muffins (and put walnuts in the smaller loaf - delish!). I filled each container halfway with batter and had plenty of room - it only rose about an inch leaving an inch room after, so I could have done without the muffins and had taller loaves, but with a new recipe, better to be safe than sorry! Read More
(33)

Most helpful critical review

Rating: 2 stars
10/09/2018
Waaaaay too much ground cloves and sugar. If you choose to make this recipe I would suggest swapping the measurements for ginger and cloves except halve the updated amount of cloves. Also if you re making the effort to remove the oil why on earth would you use that much sugar? My suggestion would be to reduce the amount of granulated sugar by about 1/4 cup and the amount of dark brown sugar by about 1/2 cup. I probably will not make this again as I have a recipe from a 1970 s church cookbook that is phenomenal. Read More
(9)
119 Ratings
  • 5 star values: 56
  • 4 star values: 34
  • 3 star values: 9
  • 2 star values: 10
  • 1 star values: 10
Rating: 5 stars
06/17/2018
Great. if huge, recipe! I used pumpkin pie spice, cinnamon, nutmeg, cloves, and a bit of cardamom and allspice. OMG the house smelled divine! I also added in half a container of vanilla yogurt for more depth (normally would have done a couple of big spoons of sour cream, but was out). I used almost all the sugar called for (just did light scoops, not packed, so probably 1/3 c less overall), and it was perfect. I topped it all with a struesel crumb topping - also perfect! This recipe made one 9"x5" loaf pan, one 8"x4" loaf pan (I only have one of each) and 6 regular muffins (and put walnuts in the smaller loaf - delish!). I filled each container halfway with batter and had plenty of room - it only rose about an inch leaving an inch room after, so I could have done without the muffins and had taller loaves, but with a new recipe, better to be safe than sorry! Read More
(33)
Rating: 4 stars
11/08/2016
11.8.16 House smelled wonderful when this was in the oven. I cut the recipe in half, and instead of one loaf, I baked three mini loaves. This turned out very moist, spicy, and pumpkin-y. Just a tad on the sweet side for us (personal taste preference), so I'll cut back on the sugars next time. Followed the recipe as written, but I did add some chopped pecans. This is a very tasty quick bread and certainly measures up well to other pumpkin breads that I've made! Read More
(21)
Rating: 2 stars
10/09/2018
Waaaaay too much ground cloves and sugar. If you choose to make this recipe I would suggest swapping the measurements for ginger and cloves except halve the updated amount of cloves. Also if you re making the effort to remove the oil why on earth would you use that much sugar? My suggestion would be to reduce the amount of granulated sugar by about 1/4 cup and the amount of dark brown sugar by about 1/2 cup. I probably will not make this again as I have a recipe from a 1970 s church cookbook that is phenomenal. Read More
(9)
Advertisement
Rating: 5 stars
09/15/2018
I will definitely make this recipe again everyone loved it. I think the next time i make it i will add nuts and use a little less Cinnamon. Read More
(5)
Rating: 5 stars
10/09/2018
Cut back on sugar as recommended by others. 1/4 on the white and 1/2 cup on the brown. Cut back on the nutmeg too. The pumpkin bread is delicious. Made full recipe and I m going to freeze one loaf. Read More
(4)
Rating: 2 stars
09/18/2018
Mine was rubbery Read More
(3)
Advertisement
Rating: 1 stars
10/15/2018
Way too much spice cannot taste any pumpkin Read More
(3)
Rating: 4 stars
10/11/2018
made it too much nutmeg Read More
(2)
Rating: 4 stars
10/08/2018
I made it in 3 smaller loaf pans. Baked 55 min. Next time I will use less of cloves and cinnamon. Read More
(2)
Advertisement