 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 15 |
|
A basic pumpkin bread recipe Ingredients:
1 cup - 2 t pure pumpkin (1/2 of a 15-ounce can 100% pure pumpkin) |
1/2 t. ground cinnamon |
1/2 t. ground nutmeg |
1/2 t. ground cloves |
3/4 cup water |
1 3/4 cups dark brown sugar |
1/2 cup vegetable oil |
2 large eggs, lightly beaten |
1 3/4 cup all-purpose flour |
1 t. baking soda |
3/4 t. salt |
Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes. Transfer to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
3. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrape batter into 3 greased miniature disposable loaf pans (or 1 9-inch pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
4. Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. Recipe doubles easily and freezes well.
5. 231 calories per serving. 3g protein, 37g carbs, 8g fat (1g saturated), 28mg cholesterol, 1g fiber, 221mg sodium
|
|