- 15
Ingredients
- 1/2 (15 oz.) can pumpkin, (1 c. + 2 Tb.)
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 3/4 c. water
- 1 3/4 c. dark brown sugar
- 1/2 c. vegetable oil
- 2 eggs, lightly beaten
- 1 3/4 c. flour
- 1 tsp. baking soda
- 3/4 tsp. salt
Preparation
Step 1
Adjust oven to middle rack and heat oven to 350 degrees. Heat pumpkin and spices in small saucepan over medium til steamy; cook til stiff and starts to stick to botttom about 3 minutes. Transfer to medium bowl, whisk in 3/4 c. water, then brown sugar, then oil, then eggs til smooth. In separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture til just combined. Scrape batter into 3 greased miniature loaf pans (or 1 9 inch). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf. 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.
Each serving=231 calories
BANANA BREAD: Follow recipe for Pumpkin Spice Bread, substitute 2 ripe mashed bananas (about 1 c.) for the spiced pumpkin (but do not cook the banana puree). OMIT SPICES. Reduce water to 1/2 c. Reduce brown sugar to 1 1/2 cup.
APPLE BUTTER BREAD: Substitute 3/4 c. apple butter for cooked spice pumpkin (do not cook apple butter). Omit nutmeg. Increase cinnamon to 2 tsp. Reduce brown sugar to 1 1/4 c.