Before I developed my food intolerances, I used to love Starbuck’s pumpkin bread. Now, I make mine at home. One of our favorites is a recipe I found on food. com and adapted to better fit my family’s needs. Try it; you’ll love it!
Pumpkin Bread
2 cups white flour
1 – 1/3 cup whole wheat flour
1/2 tsp. baking powder
2 tsp. baking soda
1.5 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup canola oil
1 – 3/4 cup sugar
1 tsp. vanilla extract
4 large eggs
2 cups canned pumpkin
2/3 cup prune juice (adds sweetness)
-Grease two loaf pans
-Preheat oven to 350 degrees
-Sift together dry ingredients, set aside.
-In a large bowl, mix together oil, sugar and vanilla
-Add eggs one at a time, mixing well after each addition
-Add pumpkin and stir
-Stir in dry ingredients, alternating with prune juice
-Mix until smooth and add to loaf pans
-Bake for 45 to 55 minutes, until a toothpick comes out clean.
Enjoy!
I love seasonal recipes, and pumpkin bread fits the bill! And since its dairy free it’ll be great as a gift, too — you don’t need to worry about who can eat it and who can’t.
Looks good, I am excited to make some.
WONDERFUL…makes two loaves, one was gone within 24 hours. Super moist…..making more tonight to freeze for christmas.
Glad you liked it. I was going to make more tonight, but we were out of flour.
Have you ever substituted a different juice? I don’t have prune juice but I have cranberry and cran blueberry…
I don’t like prune juice either, but the flavor kind of melts into the bread and isn’t that noticeable. I would switch to apple juice or something milk like that. I think cranberry juice might compete with the pumpkin flavor.