Pumpkin Bread
This is very yummy—makes 3 standard bread loaves, figure 16 slices each.
It's even better when you put streusel on it. Pictured are two non-standard
loaf pans, the one on the left huge, because my standard Pyrex® loaf pans
were engaged (out of the picture to the right) making sandwich bread that day.
Ingredients
3½ cups |
all-purpose flour |
3 cups |
granulated sugar |
2 tsp |
baking soda |
1 tsp |
baking powder |
1 tsp |
salt |
2 tsp |
allspice |
1 tsp |
ground nutmeg |
1 tsp |
ground cinnamon |
½ tsp |
ground cloves |
4 large |
eggs, room temperature |
1 can |
canned pumpkin (15 oz) |
¾ cup |
canola oil |
⅔ cup |
water |
½ cup |
chopped pecans or walnuts |
Preparation
1. Preheat oven to 350°.
2. Wisk dry ingredients together in one bowl.
3. In another bowl, whisk together eggs, pumpkin, oil and water; stir dry
ingredients in, folding in also the nusts, just until moistened.
4. Pour into a well greased 9×5" loaf pan. Add streusel if desired
(otherwise, skip and continue instructions).
Streusel for two (big) loaves (or three smaller ones)
3 tbsp |
white sugar |
6 tbsp |
brown sugar |
¼ stick |
butter, softened |
3 tbsp |
all-purpose flour |
1 tsp |
cinnamon |
½ cup |
chopped pecans or walnuts |
Preparation (continued)
5. Cream butter and sugar, add rest, dole out by hand atop the batter before
loading into oven.
6. Bake until a toothpick inserted in center comes out clean, 50-60 minutes.
Cool in pan 10 minutes before removing to a wire rack.
Nutrition
—minus any streusel.
- for one approximately ½" slice
- 122 calories
- 4g fat
- 18mg cholesterol
- 85mg sodium
- 20g carbohydrates (12g sugar, 1g fiber)
- 2 g protein