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–+ servings
3 slices of pumpkin bread stacked.

Applesauce Pumpkin Bread

Recipe by: Erin Gierhart
Applesauce Pumpkin Bread swaps half the oil for applesauce, giving you a loaf that stays moist for days without tasting heavy. Classic fall spices, real pumpkin flavor, and a texture that holds up to slicing.
4.99 from 80 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients
 

  • 3 ½ cups (455 grams) all-purpose flour
  • 2 teaspoons (8 grams) baking soda
  • 1 ½ teaspoons (3 grams) cinnamon
  • 1 teaspoon (2 grams) nutmeg
  • ¼ teaspoon (1 grams) clove
  • ¼ teaspoon (0.5 gram) ginger
  • 1 teaspoon (6 grams) salt
  • 4 eggs
  • 2 ½ cups (500 grams) sugar
  • ½ cup (118 ml) canola or vegetable oil
  • ½ cup (118 ml) unsweetened applesauce
  • ⅔ cup (157 ml) water
  • 15 ounces (425 grams) pumpkin puree

Instructions
 

  • Preheat oven to 350°F (180°C). Spray two 9x5-inch loaf pans with nonstick spray.
  • Mix flour, baking soda, spices, and salt in a medium bowl. Set aside.
    3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 ½ teaspoons cinnamon, 1 teaspoon nutmeg, ¼ teaspoon clove, ¼ teaspoon ginger, 1 teaspoon salt
  • Beat eggs on medium-high speed for 3-4 minutes, until light-colored and fluffy. Add the sugar and beat on high for an additional minute.
    4 eggs, 2 ½ cups sugar
  • Add the oil, applesauce, water, and pumpkin to the egg mixture and stir on low speed until combined. Stir in dry ingredients on low speed until just combined and no flour is visible.
    ½ cup canola or vegetable oil, ½ cup unsweetened applesauce, ⅔ cup water, 15 ounces pumpkin puree
  • Divide the batter equally between the two loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean. Allow bread to cool completely before removing and slicing.

Notes

For muffins bake for 18-23 minutes. Yield: 24 muffins  
For miniature muffins bake for 12-15 minutes. Yield: 84 mini-muffins
Substitutions:
  • Replace the individual spices with 1 tablespoon of pumpkin pie spice
  • If you don't have applesauce, use a full cup of oil.
 
How to Store: Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3-4 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve.
How to Freeze: Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 3 months.

Equipment

Course Breakfast
Cuisine American
Servings 24
Calories 208 kcal

Nutrition

Calories: 208kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 72mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2799IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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