 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg. Top with a sprinkle of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread. Ingredients:
3 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground cloves |
1 1/3 cups packed brown sugar |
3/4 cup fat-free milk |
1/3 cup vegetable oil |
2 teaspoons vanilla extract |
2 large eggs |
1 (15-ounce) can pumpkin |
cooking spray |
1/3 cup chopped walnuts |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.
3. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
|
|