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Mora's Best Pumpkin Bread




Source of Recipe


Kim Metz -- Ellicott City, MD


List of Ingredients




1/3 Cup Fat free Milk (or 1%)
2 1/2 Tablespoons Vegetable oil
3 Eggs
1 15 ounce can Pumpkin
2 Cups all-purpose flour
1 Cup Quick cooking oats
1 Cup Sugar
2 teaspoons Baking Powder
2 teaspoons Ground Cinnamon
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
Cooking Spray


Recipe






Preheat oven to 350° F

Combine the first 5 ingredients in a medium bowl, stir well with a whisk.

Lightly spoon flour into dry measuring cups, level with a knife.

Combine flour, Oats, sugar, baking powder, cinnamon, baking Soda, and salt. in a large bowl; Make a well in center of mixture.

Add Pumpkin mixture to flour mixture, stirring just until moist.

Spoon batter into 2 (8X4 inch) Loaf pans coated with cooking spray.

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.

Cool 10 minutes in pans on a wire rack; remove from pans.

Cool completely on wire rack.

Yield 2 Loaves, 12 servings per loaf (serving size: 1 slice)

Variation: Fold in 1 Cup of Raisins just before spooning into loaf pans.

Description:
"Pumpkin Bread"
Cuisine:
"American basic Goodness"
Source:
"Cooking Light"
Yield:
"2 Loaves"
24 Slices


Per serving: 109 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g Protein; 20g Carbohydrate; 23mg Cholesterol; 114mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : To Freeze individual slices, place in heavy duty zip lock bags. remove excess air from bags; seal and freeze up to 4 month's. To thaw, let stand at room temperature.