Simple yet incredibly tasty is this slow cooker salsa chicken. Add to rice, fresh salad greens, or tortillas.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- cooking spray
- 3 ½ cups unbleached all-purpose flour
- 3 tablespoons ground cinnamon
- 1 ½ tablespoons ground nutmeg
- 2 teaspoons ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 cups dark brown sugar
- 1 cup white sugar
- 1 cup unsweetened applesauce
- 4 eggs, lightly beaten
- 1 (15 ounce) can solid-pack pumpkin
- ½ cup water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
- Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.
- Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.
- Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.
- Adjust spices liberally! Try adding chopped apple or nuts for a varied texture.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 220 mg |
| Sugars | 28 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This bread is amazing. I subbed out stevia for the white sugar, added chopped walnut and pecan halves. It’s is hearty and rustic and just so flavorful. For my next batch I’m going to find some butterscotch flavoring or add some caramel. Good stuff, my husband says he wishes we could make candles that smell like this!
Very moist and delicious bread! Spices were a little overpowering, in that the pumpkin got lost. I made the recipe again for a friend, but I cut the sugar a bit and cut the spices almost in half except the cinnamon! Love cinnamon….turned out perfect! Everyone’s taste buds a different so a little tweaking is a good thing! Otherwise, the bread was a hit! So good! Will keep in my recipe box.
I thought this was very good! thanks for sharing!
This is a good recipe and its moist and flavorable. My husband loved it!
It was very good even though I thought there might be too many spices in the recipe. I was making this bread for 8-11 year old girls and wanted to share my love for pumpkin bread. After it came out of the oven and I tried it, the taste won me over, but I felt it needed the addition of a creamy, sweet mouth feel, so I added a cream cheese frosting. The responses by the girls made me know that I had a homerun on my hands.
I followed the advice of others and used less sugar. I personally think it tasted really bland, but with a little tweaking I think it could quite tasty.
Delicious!!!
Just okay. Halved the spices. Used 1cup whole wheat flour & a little wheat germ.
Many reviews said it was too sweet and also too much spice. So I cut all the spices and sugar in half as suggested. It was so bland. What a waste.
This was very good. I had a left over mixture of brown sugar, oatmeal and nuts in the freezer. I sprinkled that over the top. That gave it a nice crunch.
This bread was my biggest hit of all that I baked! Moist, flavorful, wonderful bread!
No, I find that this recipe was bland and a little spongy.
Absolutely wonderful! I did not have dark brown sugar so I added a 1/4 cup of molasses. I did learn that the 65 minutes to cook is the least amount. It rises so nicely! I will be serving this at Christmas.
Excellent recipe. I loved it and had many requests for this recipe
This is good. I was missing ginger and nutmeg but it was still tasty. A firm and filling bread. I probably would make it again. But not the best I have ever had.
Turned out heavy and a little “spongy”. I used Penzey’s Cake Spice and only used 1- 1/2 tablespoons! Bread had a good but not overpowering spice taste, and my house has that wonderful aroma! All the spices listed are in Pumpkin Pie Spice so if you use that, I would recommend starting out with 1 tablespoon. (the total of the spices is 5-1/2 tablespoons!)
I thought the measurements for the spices were way off. I should have went with my instincts when making the batter, however, I like to stick to the details on the first attempt when making a new recipe. I ended up throwing out 48 muffins because they had a very strong cloves flavor. Disappointing.
This bread is delicious..
I made changes based on reading the other reviews and it worked out GREAT. I used half the amount of both the white and dark brown sugar, and I used 2 cups of whole wheat flour, plus 1 1/2 cups of white flour (instead of 3 1/2 of just white flour). For the spices, since a lot of reviews said the amount of spice was overwhelming, I ended up using 2 tbsp cinnamon (not 3), a little less than 1 tbsp nutmeg (not 1.5), 1 tsp cloves (not 2), and the same amount of ground ginger (1 tsp). Some reviews also said the bread was too dense. To remedy that, I used 1 heaping teaspoon of baking soda, and a heaping 1/2 teaspoon of baking powder (instead of a level/exact 1 tsp and 1/2 tsp). I also didn’t overly mix the bread, because I didn’t want to make it too tough. Just kept folding in the flour until there were no longer any flour spots. Really excited about this bread! I’m going dairy free, so I’m excited that this bread doesn’t use any butter.
The flavour was good, but the texture was like chewing a rubber band. I would love to know what I did wrong!
it’s just in the oven baking, so I can’t tell what it tastes like, however, licking the bowl I felt it was a little sweet. But we will see