Pumpkin Bread for the Holidays

Susan Feliciano

By
@frenchtutor

This recipe I adapted from an older one that was high in fat and sugar. I made it lower in sugar, and wanted to substitute applesauce for the fat. But when I went to make it, I couldn't find my applesauce in the pantry. My eyes fell on a jar of all-natural apple butter, and I used that instead. It made such a great pumpkin bread loaf, that I will use apple butter in it from now on.


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Rating:
★★★★★ 3 votes
Comments:
Serves:
16
Prep:
15 Min
Cook:
55 Min
Method:
Bake

Ingredients

1 c
pumpkin, cooked and mashed
1/2 c
apple butter
1/2 c
sorghum molasses
2 large
eggs
1 c
whole wheat flour
3/4 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt
1 tsp
ground cinnamon
1/2 tsp
grated nutmeg
1/3 c
water
1/2 c
chopped walnuts

Step-By-Step

1Preheat oven to 350 degrees. Grease a 9 x 5 inch bread pan.
2Beat apple butter and sorghum together in a medium bowl; add eggs and mix well.
3Combine dry ingredients in another bowl. Add dry ingredients and water to sorghum mixture. Mix in pumpkin and nuts.
4Spoon batter into prepared pan. Bake for 55-60 minutes. Remove from oven and place pan on cooling rack. Cool loaf 15 minutes before inverting to take it out of the pan.
5If you like, ice with cream cheese thinned with sorghum. This is best if cut lengthwise down the middle first, then sliced into thick slices. Refrigerate any leftovers.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American