Rainy Day Pumpkin Bread

Man is it a dreary day outside in my neck-of-the-woods. Bleah. Rainy and cold and just downright ugly. I decided to hole up inside and bake something that would make my house smell amazing. Pumpkin bread seemed just the ticket. This is a slightly changed recipe from the other pumpkin bread I’ve posted – and I have to say it’s probably the most moist loaf I’ve ever made. As I usually do, I used applesauce in my recipe, but if you want to – oil can be used in place of it. This bread is packed with pumpkin and spices that are just delicious. It’s pretty dense, so if a light airy sweet bread is your thing, you might want to try a different recipe.

2 cups white sugar
1 cup brown sugar
1 cup applesauce
4 eggs, lightly beaten
2 cups solid pack pumpkin
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup apple juice

Directions

In a large bowl, combine sugars, applesauce and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with juice. Pour into two greased & floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.