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    Carol Fenster's Pumpkin Bread

    Source of Recipe

    Savory Palete

    List of Ingredients

    3/4 cup canned pumpkin

    1/2 cup pure maple syrup

    1/2 cup brown sugar

    2 tablespoons molasses

    1/3 cup cooking oil

    2 large eggs*

    1 2/3 cups Carol's Flour Blend

    1 1/2 teaspoon xanthan gum

    1/2 teaspoon salt

    1 1/2 teaspoons baking powder

    1 1/2 teaspoons baking soda

    2 teaspoons pumpkin pie spice

    1/2 teaspoon ground allspice

    1/2 cup chopped pecans

    1/2 cup raisins (optional)


    1. Preheat oven to 350ºF. Grease three 5x3-inch or one 8 x 4-inch nonstick pan(s).

    2. Combine pumpkin, maple syrup, sugar, molasses, oil, and egg in large mixing bowl. Beat on low until very smooth––about 1 minute.

    3. Combine remaining ingredients (except nuts and raisins) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts and raisins.

    4. Transfer batter to prepared pan(s). Bake small pans 25-35 minutes and large pan 45-55 minutes––or until tester comes out clean. Cool pan on wire rack for 10 minutes. Remove bread from pan and cool on wire rack. Serves 12.




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