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Prep Time: 6 Minutes Cook Time: 45 Minutes |
Ready In: 51 Minutes Servings: 16 |
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The batter for this moist bread is the consistency of a soft dough. You'll need to stir a little more than for most quick breads to make sure all the flour is moistened. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1 cup canned pumpkin |
3/4 cup sugar |
3 tablespoons canola oil |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, sugar, oil, and egg in a medium bowl; stir with a whisk until well blended. Add to flour mixture, stirring just until moist. Turn batter into an 8 x 4-inch loaf pan coated with cooking spray.
3. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
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