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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I pulled this recipe from 2006 Real Simple magazine and it is the BEST! If you like gingerbread and Pumpkin and a super moist dense bread, you will love this. It's super easy and the house smells better than any Yankee Pumpkin candle! This is a great loaf to give as a gift. Ingredients:
1 cup pumpkin pie filling (not pure pumpkin) |
1/2 cup canola oil |
3/4 cup granulated sugar |
1/2 cup molasses |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/2 teaspoon ground ginger |
Directions:
1. Heat oven to 350°F Oil a 9x5 inch loaf pan (I used a square one).
2. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses and vanilla.
3. In a separate bowl, combine the flour, and remaining ingredients. Add flour mixture in batches of three on med speed mixing well after each addition
4. Pour into prepared pan. Bake for 60-65 minutes.
5. Transfer to a wire rack for 10 minutes. Using a knife loosen the bread from the pan. Invert on cutting board.
6. Serve warm.
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