I discovered this recipe a few years ago and brought it to my mother’s for my contribution to Thanksgiving dinner. Once she tasted it, I was immediately informed that I would be bringing this bread every year from then on, and would I mind making it for Christmas too? Thanksgiving is kind of the epitome of fall food, so when friends of ours offered to host a “Fall Flavors” potluck style dinner for our group of friends, I immediately thought of these.
I decided to give them a little bit of a healthy makeover, and make muffins instead of bread for easier portioning of leftovers. They came out just as amazing as the original bread. 🙂
And it’s a double recipe so it makes a ton! You can get two full size loaves, or as much as 32 muffins out of this.
It’s a good thing I wrote this recipe down when I found it originally, because I haven’t been able to find it online since. The ingredient list is kind of long, what with all the spices and whatnot, but it’s actually really easy to throw together. And you’ll only dirty two bowls for mixing. 🙂
- 2 1/2 cups sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 2 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 4 eggs
- 2/3 cup water
- 1 15 oz can pumpkin puree
- 1/2 cup applesauce
- 1/4 cup oil
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F.
- In a mixing bowl, whisk together sugar, flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix together remaining ingredients. Add to dry ingredients until just combined.
- Place muffin liners in 24 to 30 muffin cups and spray with nonstick spray. Divide batter between cups.
- Bake for 20-25 minutes. (If making bread, use 2 9x5 loaf pans, bake for 50-60 minutes.)