Published: Nov. 3, 2020

Pumpkin BreadStory behind the recipe: Every autumn my mother bakes Pumpkin Bread and serves it with Thanksgiving dinner.

Description of the dish:  My mother never added nuts or raisins. Her bread was smooth and moist.

Makes two loaves.

Time to prep:  30 minutes

Time to cook: About 1 hour 15 minutes at Boulder's altitude


  • 2 cups sugar
  • 2/3 cup applesauce (or olive oil)
  • 4 eggs
  • 1 large can pumpkin (29 oz.)
  • 3 1/3 cups flour
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup water
  • Optional: 1 cup chopped total of walnuts, crushed almonds, raisins or Craisins

Cooking Instructions:

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Beat sugar and applesauce (or oil) together.
  3. Beat in eggs, 1 at a time.
  4. Stir in pumpkin.
  5. Sift together flour, baking powder, cinnamon and salt.
  6. Add alternately with water to batter.
  7. Optional: stir in nuts and/or raisins/Craisins.
  8. Spoon batter into buttered and floured bread loaf pans.
  9. Bake in 350 degree oven. At 5,000 feet above sea level, bake 70 minutes check with a knife. Continue to bake until a knife inserted into center comes out clean (at sea level, this takes about 55 minutes).

Recommended side dishes: Great with a bit of butter!

Submitted by: Susan A. Legler, College of Engineering and Applied Science