Thursday, September 23, 2010

Fresh Pumpkin Spice Loaf

Love LOvE LOOOOOVE this recipe :)
Of course the pumpkin puree can be substituted with canned pumpkin, but personally I love the flavor of fresh puree in baking over the canned stuff.

Fresh Pumpkin Spice Loaf

2 cups fresh pumpkin puree
4 eggs (whites can be used for lower cholesterol)
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
2 cups sugar
1 cup brown sugar
1 tsp vanilla ext.
2 cups all purpose flour
1 1/2 cups whole wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. all spice
1/4 tsp pumpkin pie spice

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugars and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, all spice and pumpkin pie spice . Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.Bake for about 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


  1. Mmmm. This is making me want some right now. Seriously. You have the best recipes Allison. Thanks for coming over and joining in my link party. You are so fun :)

  2. Yum! This sounds so good right now!!!!

  3. Usually the recipes I find for pumpkin bread have over a cup of oil per loaf--I'm excited to try your lower fat recipe! Thanks!

  4. Hi:) I'm new here to your blog-everything looks sooo yummy! I'm gonna follow and add you to my blog list so others can come check you out:) I'll be back;)