Prep Time::20 mins
Cook Time:: 1 hr
Additional Time:: 1 hr
Total Time:: 2 hrs 20 mins
Servings::16
Yield::2 9×5-inch loaves
Ingredients
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2 cups white sugar
1 ½ cups applesauce
2 cups pumpkin puree
4 eggs, beaten
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground mace
½ cup chopped walnuts (Optional)
½ cup semisweet chocolate chips (Optional)
3 cups all-purpose flour
¼ cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans.
Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sprinkle each loaf with confectioners' sugar.
Cook’s Note
We prefer pecans and semisweet chocolate chips in our pumpkin bread. Most often I bake it in a 9×13-inch pan and once it's cooled, I top it off with cream cheese frosting.