I decided to take another try into the world of baking and create my own pumpkin bread. I am happy to report this tasted delicious and did not last around our house long!
This can be made either traditional or gluten free with a simple switch of flours. I make this gluten free with Better Batter Gluten Free All Purpose Flour.
- 1 Cup of Apple Butter
- 2 Cups of Brown Sugar, packed
- 1 Cup of Sugar
- 3 Cups of Flour (or Gluten Free All Purpose Flour)
- 1 15oz Can of Pumpkin
- 2 Eggs
- 1 Tbsp Baking Powder
- 1 Tsp Cinnamon
- 2 Tsp Pumpkin Pie Spice
- 1 Tsp Baking Soda
- Powdered Sugar (Optional Topping)
Preheat the oven to 375*.
In a large mixing bowl, mix all the ingredients together in order until dough forms.
Spray a bread pan with non stick spray and pour into the pan. I believe using a standard size bread pan, this would make 2 loaves. I decided to use a bunt cake pan instead of using two loaf pans.
This will bake in the oven for 1 hour or until the bread takes shape. I usually do the standard toothpick or fork test, to be sure no dough comes out on the toothpick.
Serve sprinkled with a little powdered sugar.
After the bread cools, I used caramel sauce and powdered sugar to drizzle over the loaf. To get that fall shape of small muffins, I used a Wilton Fall Muffin Pan.
This was perfect for me, the apple butter gave it a different flavor than the typical pumpkin loaf.
Remember your coupons to make this fall treat!