The quintessential autumn bread. I like to keep it simple but feel free to add a cup of chopped walnuts or chocolate chips.
This recipe makes two loaves: keep one for yourself, give one to a friend or neighbor and make their day!
You can also bake the batter in muffin tins: bake regular-sized muffins at 350° for 24-25 minutes or mini muffins at 375° for 11-12 minutes.
Makes two loaves (based on a recipe from Bon Appétit magazine)
- 1 ½ cups packed brown sugar = 300 g de cassonade
- 1 cup granulated sugar = 200 de sucre
- ½ cup vegetable oil = 120 ml d'huile végétale
- ½ cup applesauce = 120 ml ou 120 g de compote de pomme
- 3 large eggs = 3 oeufs
- 1 16-ounce can pumpkin (or homemade) = 450 g de purée de citrouille
- 3 cups all-purpose flour = 375 g de farine
- 2 teaspoons ground cinnamon = 2 cuillères à café de cannelle en poudre
- ½ teaspoon ground cloves = ½ cuillère à café de clous de girofles en poudre ou fraichement moulu
- ½ teaspoon ground nutmeg = ½ cuillère à café de noix de muscade en poudre ou fraichement moulu
- 1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
- ½ teaspoon salt = ½ cuillère à café de sel
- ½ teaspoon baking powder = ½ cuillère à café de levure chimique
Preheat oven to 350°F.
Butter and flour two 9x5x3-inch loaf pans. Beat sugars, oil and applesauce in a large bowl. Add eggs and pumpkin. Sift flour, spices, baking soda, salt and baking powder into another bowl. Stir into pumpkin mixture and blend well. Mix in walnuts or chocolate chips if using.
Divide batter equally between prepared pans. Bake for about 1 hour and to 1 hour and 10 minutes. Transfer and cool completely. Enjoy!