Looking for Pumpkin Pie? Get my recipe in Part 1of this post.
As promised, I’m back with more pumpkin bread and pumpkin pancakes, so sidle-up with that pumpkin spice latte and enjoy!
If you’ve tried to make pumpkin bread you probably know that a great pumpkin bread recipe is hard to find. Many of the ones I’ve tried were just too sweet or they lacked flavor. I found adding more spices: nutmeg, cinnamon, ginger and cloves to really do the trick. Nuts and dried apples that have been soaked in apple juice can add a nice pop to this pumpkin bread.
This recipe is pretty hearty so feel free to play around with different additions: from various spices to chocolate chips, dried cranberries, dried apricots or figs.
Down Home Pumpkin Bread
1 can (15 oz.) Libby’s 100% Pure Canned Pumpkin (puree)
1 1/2 cups brown sugar
1/2 cup apple sauce
4 eggs, lightly beaten
3 1/2 cups all-purpose flour
1 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon dried ginger
1/2 teaspoon ground cloves
2/3 cup water (or apple cider)*
1 cup of whatever dry ingredient you like toasted pecans, raisins, walnuts, pumpkin seeds semi-sweet chocolate chips, etcetera
You will need 2 9 x 5 baking pans. If using aluminum or metal heat oven to 350 degrees. For glass, heat oven to 325 degrees.
Stir together sugar and apple sauce. Add eggs and pumpkin puree. Stir lightly until ingredients are combined.
Combine dry ingredients including spices.
By hand–Pour half the dry ingredients into the wet mixture and add half the water or apple sauce. Stir lightly. Add remaining ingredients and stir again. Do not over blend.
Pour batter into two loaf pans. Bake for 45 to 60 minutes or until a toothpick poked into the center of each loaf comes out clean. Let stand 10 minutes. Remove from pans and cool.
*Substitutions: This is so good without the addition of vegetable oil, I just make it with applesauce. Die hard believers, you can go back the veg oil, just use ½ cup. Want to use whole wheat flour? This recipe can do half whole wheat, half AP flour but no more than that. Apple cider works nicely in this bread too. My favorite nuts to add are toasted pecans or a cup of walnuts which I split up in to half broken pieces, half crushed pieces. Crushed walnuts or walnut powder have a great flavor and really add some dimension to the bread (remember Famous Amos chocolate chip cookies? I think crushed walnuts were his secret for great tasting chocolate chip cookies).
Got a family that likes to eat? Keep them happy and out of your way with these hearty and easy to make pumpkin pancakes. Be sure and have some real maple syrup and/ or molasses on hand to serve with these. This recipe makes about six large pancakes and can be doubled or tripled easily.
1 1/4 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 pinch ground cloves, allspice or pumpkin pie spice
1 1/4 cup milk (any kind)
1/2 can (approx. 6 tablespoons or 7.5 oz. Libby’s 100% Pure Canned Pumpkin (puree)
2 tablespoons melted butter
Whisk dry ingredients: flour, sugar, baking powder, spices and salt in a bowl.
Whisk together milk, pumpkin, melted butter, and egg.
Gently fold ingredients from Bowl One into dry ingredients and whisk together until fully combined.
Grease a skillet or griddle and heat to medium heat.
Pour in 1/4 cup batter for each pancake.
Cook pancakes for approximately 3 minutes per side. Bubbles will start to form along the sides of the pancake. Serve with real butter, syrup or molasses. Toasted nuts are a nice addition too.
BTW—Did you know pumpkin is also incredibly nutritious? High in beta-carotene and fiber these big squashes also have mood boosting properties (a godsend for some of us during the holiday season).
Learn more here.
More interesting info on pumpkins uses, history and health benefits: