Fruit & Pumpkin Bread Recipe

Name: Fruit & Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces canned pumpkin; 1 2/3 cups sugar; 1 cup applesauce; 2 teaspoons vanilla; 2 eggs; 4 egg whites; 3 cups white flour; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon nutmeg; 1 teaspoon allspice; 1/2 teaspoon baking powder; 1/2 cup chopped nuts; 1/4 cup raisins; 1/2 cup dried cranberries

Servings: persons

16 ounces canned pumpkin
1 2/3 cups sugar
1 cup applesauce
2 teaspoons vanilla
2 eggs
4 egg whites
3 cups white flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon baking powder
1/2 cup chopped nuts
1/4 cup raisins
1/2 cup dried cranberries

1
Adjust oven rack so that the top of a loaf pan will be in the middle of the oven and heat the oven to 350.
2
Grease two 8.5 x 4.5 loaf pans.
3
Combine pumpkin, sugar, applesauce, vanilla, and eggs.
4
Stir in spices and salt.
5
Combine flour, baking powder, and baking soda, and stir into wet ingredients.
6
Blend in nuts, raisins, and cranberries.
7
Pour batter into loaf pans (While this could make 1 large loaf; it's unwieldy and doesn't cook well).
8
Bake 50-60 minutes, or until toothpick inserted in center comes out clean.
9
Cool 10 minutes in pans, them remove from pans to finish cooling.

910

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 16 ounces canned pumpkin, 1 2/3 cups sugar, 1 cup applesauce, 2 teaspoons vanilla, and more.

Yes, Fruit & Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruit & Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions