A simple and delicious pumpkin bread loaf for year-round comfort.
Chef Tip: Add 1 ½ cups of dark chocolate chips for a sweeter loaf or 1 cup of shredded and strained zucchini for a healthier loaf.
Ingredients
Yield: 7 loaves
- 1 #10 can Jerzee Evaporated Milk
- 2 cups Unsweetened Applesauce
- 2 cups Bananas, mashed
- 9 1/2 cups Brown Sugar
- 1/4 cup Baking Powder
- 1/4 Vanilla Extract
- 1/4 Butter Flavoring
- 2 Tbsp Kosher Salt
- 2 Tbsp Cinnamon, ground
- 1/4 cup Nutmeg, ground
- 18 cups AP Flour
- 8 1/2 cups Pumpkin Puree
Directions
- Preheat oven to 350⁰ F.
- Mix together all wet ingredients and set aside.
- Sift together dry ingredients and slowly mix into wet ingredients.
- Pour batter into greased loaf pan and bake in oven for 45 – 60 minutes, until toothpick comes out clean.
