Super moist and and soft, this is the ultimate pumpkin bread recipe!
I hope you had a Merry Christmas! Nick and I had a wonderful weekend — we are lucky in the fact that our families only live about twenty minutes apart. This means that we were able to see both sides of the family for Christmas! Nick’s family tradition is to go to mass, then out to eat, and then they open presents on Christmas Eve. So we spent that night with them, and the next morning, drove over to my parents house for Christmas Day. Our family’s tradition is to eat homemade strudel and then open presents.
What did you get for Christmas this year? We were very fortunate and received many nice gifts this year! My new brother and sister in law gave me a coffee bean grinder, which I am SO excited for. I know that freshly ground coffee tastes significantly better than pre-ground, so I can’t wait to start using the machine. I also got the KitchenAid pasta roller attachments!
Today’s recipe is another blog remake! I originally posted this recipe two years ago around this same time. Our family has been making this for years around the holidays. My Grandma must have made this bread the first time probably 15-20 years ago. I still have the original printout of the email that she sent my mom with the recipe in 2004.
My mom always makes several loaves of this during the holidays, and she sometimes batch cooks it and hands it out to friends as Christmas presents. My Grandma’s original recipe calls for three cups of sugar and one cup of oil which sounds like a lot, but this recipe makes two pan loaves of bread, and each loaf has about 10-12 slices. So it is more of a dessert bread!
Whenever I bake this bread, the yummy smell fills my entire apartment with the smells of Christmas and the holidays! It brings back memories of my Grandma bringing this bread and us kids devouring the entire loaf in five minutes.
Here’s the recipe, enjoy! Make this tasty, moist bread for your friends and family this holiday season!
- 4 eggs
- 3 cups sugar
- 1/2 cup olive oil
- 1/2 cup unsweetened applesauce
- 16oz can pureed pumpkin
- 4 tsp cinnamon
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 2/3 cup water
- 3 1/3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- Preheat your oven to 350 degrees.
- Beat eggs first, add sugar, Splenda, oil, applesauce, pumpkin and spices. Mix well.
- Add flour mixture alternatively with water. Divide the batter between two loaf pans.
- Bake for one hour (until a toothpick comes out clean).
- This recipe makes 2 loaf pans!
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