When I think of Fall potlucks, I think of anything with pumpkin and spices. This Pumpkin Bread recipe has been in my family for years and it’s a great choice for your fall potlucks. Pumpkin and applesauce make it extra moist on the inside with a crunchy crust on the outside!
I prefer it with the raisins and walnuts, but it’s equally as good without. It is a vegan recipe and can also easily be converted to gluten-free using a gluten-free flour (I highly recommend Red Mill Gluten-Free 1 to 1 Baking Flour).
3 cups canned pumpkin
1 cup applesauce
4 cups white sugar
1 cup oil
5 cups flour
1 1/2 tsp. cinnamon
1 1/2 tsp. ground cloves
4 tsp. baking soda
1 tsp. salt
2 cups raisins, optional
2 cups nuts, optional
In a large bowl, mix together the pumpkin, applesauce, white sugar, and oil. In a separate bowl, sift together the flour, cinnamon, cloves, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix thoroughly. Add in the optional raisins and nuts.
Pour into greased loaf pans. This recipe makes 3 to 4 regular-sized loaves.
Bake at 350 degrees for 1 hour 15 minutes. Start checking them at one hour. If you’re using mini loaf pans, start checking them at 30 minutes.
Bread is done when a toothpick inserted in the middle comes out clean. It will get extra brown and crunchy around the edges, which is what you want! Let cool completely and wrap in foil until potluck time. Serve with a side of butter or other spread (like pumpkin spice cream cheese!).
I look forward to Irish Soda Bread around St Patrick’s Day every year! This version is fluffy and moist on the inside with a crisp, buttery crust. Very simple to make and it’s especially good when served with Irish butter and slices of sharp white cheddar.
Found this wonderful recipe in the New York Times:
1/4 cup butter, melted plus some extra for greasing the pan
3 cups flour
2/3 cup sugar
1 T baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1 3/4 cups buttermilk
2 eggs, well beaten
1 1/2 cups raisins or currants
1 T. caraway seeds
Grease a cast iron skillet with butter and then line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and soda.
In a separate bowl, mix together 2 tablespoons of the butter, buttermilk, and eggs. Add to the dry mixture and stir just until combined. Add in the raisins or currants and caraway seeds and stir gently.
Pour batter into the skillet. Brush with melted butter. Bake at 350 degrees for approximately 1 hour or until golden and firm to the touch.
Cool for 10 minutes. Slice and serve with Irish butter and slices of sharp, white cheddar. You’re ready for St. Patrick’s Day Potluck Time!
The pecans and brown sugar make a delicious streusel on this banana bread. This recipe can also be frozen, so you can just thaw it out on potluck day! Thank you to Brandy G. for sharing this recipe!
1/2 cup butter, melted
1 cup white sugar
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
2 medium bananas
1/2 cup, plus extra for the top, pecans
Mix butter and white sugar. Add eggs and vanilla and stir. Separately, combine flour, baking soda, and salt. Add flour mixture to the batter and stir. Mix in the sour cream, bananas, and 1/2 cup pecans.
Add batter to a greased loaf pan. Sprinkle the top with brown sugar and pecans.
Bake at 350 degrees for 60 minutes. Cool for 10 minutes. Remove from pan.
This recipe also freezes well. Cool completely, wrap, and freeze. Thaw 3 hours before potluck time, slice, and serve. It’s especially good served cold!