Pumpkin Bread Recipe
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Category: |
Category: |
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Ingredients: |
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
Optional - dried cranberries or chocolate chips
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Directions: |
Directions:Preheat oven to 350°.
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.
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. |
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Number Of
Servings: |
Number Of
Servings:24 slices (serving size: 1 slice) |
Preparation
Time: |
Preparation
Time:About an hour |
Personal
Notes: |
Personal
Notes: This is Monica's favorite pumpkin bread that I've been making every fall since 1998, when I found the recipe in Cooking Light. It's even better with dried cranberries or chocolate chips, as Monica knows!
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