Pumpkin Patch Bread
Celebrate the cozy flavors of fall with this irresistible Pumpkin Patch Bread, a moist and tender loaf brimming with warm spices like cinnamon, nutmeg, and cloves. Made with wholesome pumpkin puree, rich brown sugar, and a touch of unsweetened applesauce for natural sweetness, this recipe strikes the perfect balance between indulgence and comfort. Optional mix-ins like chopped walnuts or mini chocolate chips add a delightful crunch or a hint of decadence, making it endlessly customizable. Ready in just 15 minutes of prep and baked to golden perfection, this autumn favorite is perfect for breakfast, a mid-day snack, or a festive dessert. Serve it warm with a pat of butter or cream cheese and watch it disappear! Perfect for pumpkin season, this loaf is a must-have addition to your fall baking lineup.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 2 eggs
- 1 teaspoons vanilla extract
- 0.75 cups chopped walnuts or pecans (optional)
- 0.5 cups mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, vegetable oil, unsweetened applesauce, eggs, and vanilla extract until smooth and blended.
Pour the wet mixture into the dry ingredients and gently mix using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in dense bread.
If using, fold in the chopped walnuts or pecans and/or mini chocolate chips until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness at the 55-minute mark.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
Slice and serve the Pumpkin Patch Bread as is, or with a spread of butter or cream cheese for added indulgence.
Nutrition Facts
Calories |
4676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 688.6 g | 250% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 469.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 421 mg | 32% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1769 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
