Pumpkin Bread

I've made a lot of different pumpkin bread recipes.  Most have been really good.  I've even claimed (a few times maybe) that I'd found the "PERFECT RECIPE" and I would love it forever.  Then I'd decide to try something different next time.  I recently tried out this recipe - I loved the moist, dense texture.  I swap out oil for coconut oil in most of my recipes - you should try it!  But just in case you don't have it on hand, or don't want to invest in any just to try my recipes, you CAN use regular oil or an equal amount of applesauce.

This recipe is wonderful - it gives you a loaf to eat and a loaf to share!  My husband's coworkers were lucky enough to get the second loaf of this recipe....but honestly?  I would have eaten the whole thing, given the opportunity!

This would make a terrific side to take with you if you are attending someone else's Thanksgiving Dinner...just saying... ;)


1 (15 oz) can pure pumpkin
4 eggs
1/2 c. coconut oil (can use reg veg oil -- but coconut oil is awesome!)
1/2 c. applesauce
2/3 c. water
2 tsp. vanilla
2 1/2 c. sugar
3 1/2 c. self rising flour (or ap flour + 2 tsp baking powder)
2 tsp. baking soda
1 1/2 tsp. salt
1 TBS (yes, Tablespoons!) pumpkin pie spice

Preheat oven to 350. Grease/flour 2 loaf pans.
Cream together pumpkin, eggs, oil, applesauce, water, vanilla and sugar. Add dry ingredients and mix until fully combined. Divide among two pans. Bake for 60-70 min until toothpick comes out clean (you may want to tent foil over them for last 10-20 minutes).