One of my favorite things about fall is all the delicious pumpkin stuff there is to bake (and eat). I have tried lots of different pumpkin bread recipes over the last couple of years and this one is my favorite so far. I originally found it here, but I modified it a bit so it’s a little healthier and slightly less sweet. The recipe makes two loaves, so this time I decided to make pumpkin bread french toast with part of one loaf, and boy was it delicious. I’ve included a few photos of my experiment at the end, and the recipe is below. It’s super easy and quick so give it a try and let me know what you think!

Pumpkin Bread:

1 (15 ounce) can pumpkin puree (make sure it has no added spices)
4 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
2/3 cup water
1 cups white sugar
1 1/2 cups light brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F. Grease and flour two 7×3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, apple sauce, water, vanilla, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 55 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Leave a comment