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Pumpkin Bread

Pumpkin Bread
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy pumpkin-rich quick bread. —Joyce Jackson, Bridgetown, Nova Scotia
16 ServingsPrep: 10 min. Bake: 65 min. + cooling

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins, optional

Directions

  • In a large small bowl, combine the flour, sugar, baking soda
  • cinnamon, salt, baking powder, nutmeg and cloves. In a small bowl,
  • whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients
  • just until moistened. Fold in walnuts and raisins if desired.
  • Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for
  • 65-70 minutes or until a toothpick inserted in the center comes out
  • clean. Cool in pan for 10 minutes before removing to a wire rack.
  • Yield: 1 loaf (16 slices).
© Taste of Home 2013

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Pumpkin Bread (continued)

Nutrition Facts: 1 serving (1 slice) equals 219 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 211 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013