Elise's Pumpkin Bread
Updated: Feb 9, 2020
There's nothing like pumpkin bread to kick off the first signs of fall! While the weather in Boston goes from 60 to 80 degrees in the matter of hours, the leaves are changing and every store has fall and Halloween decor. One of my fondest fall memories growing up is my mom making us the most amazing pumpkin bread, and she has since passed down her own recipe for my sister and I to enjoy! This is truly the best pumpkin bread I've ever had because it has the perfect blend of spices, flavors and stays extremely moist. Because we were both in the fall mood, my mom and I made her pumpkin bread recipe this weekend and I just had to share it with you! My mom created this recipe years ago after testing out several other recipes and taking bits and pieces to create her own, perfect version. Huge thank you to my mom for letting me share her delicious recipe, hope you are able to enjoy it as much as we do.
Elise's Pumpkin Bread - Total time 2 hours
1 1/2 cups sugar
1 cup brown sugar
1/2 cup vegetable oil
1 16oz can pumpkin
3 cups flour
1tsp ground cloves
1 1/2tsp cinnamon
1tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 cup applesauce
1/2 cup dried cranberries
Preheat the oven to 350 degrees.
Beat your sugar, oil, and applesauce until blended. (Why applesauce? Because using just oil makes the bread greasy and the applesauce adds extra moisture to the bread).
Next, you'll add in eggs and pumpkin, scraping down the sides of your bowl to ensure all the ingredients are mixed in.
Add flour, spices, baking powder, soda and salt.
Mix in the dried cranberries until blended.
Prepare two loaf pans with pam, then divide the batter equally.
Bake for 1 hour. Once baked, remove from the oven, take bread out of the pans and let cool for up to 30 minutes.