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Hungry Girl Pumpkin Bread


spoils quickly

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  • one can pure pumpkin (15 oz)
  • 1-1/4 cups whole wheat flour
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/2 cups granulated sugar
  • 1/4 cup brown sugar (not packed)
  • 2-1/4 tsp. baking powder
  • 1-1/2 tsp. cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp. salt
  • 1/3 tsp. pumpkin pie spice



Step 1

Preheat oven to 350 degrees

In a large bowl, combine both types of flour, sugars, baking powder, cinnamon, salt, and spice.

In a medium bowl, mix together pumpkin, eggs, and vanilla. Add this mixture to the bowl with the dry ingredients and stir until just blended.

Slowly sprinkle craisins or raisins into the batter, making sure they don't stick together if desired.

Spoon batter into a large 9x5 loaf pan sprayed with nonstick spray. Bake for about 50 minutes until the top of the loaf is firm to the touch. Bread may be moist inside, but it does not mean that it is undercooked. Allow to cool and cut into slices.

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