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Spiced Pumpkin Bread

Source of Recipe

Cooking Light


Recipe Introduction

This bread is so moist and yummy! I subbed 1 cup whole wheat pastry flour for 1 cup of the white flour; omitted the raisins; used 1 3/4 cup of sugar and next time will try 1 c. white sugar and 1/2 c. brown sugar; added 2 t. vanilla; upped the spices (doubled the nutmeg and added a tsp. of pumpkin pie spice in addition to all the others). Also, I baked mine in 2 8-inch loaf pans and would do that again. I would think they'd be very flat in 9 inch pans. Mine was done at 55 minutes, so check early.

List of Ingredients

3 cups all-purpose flour (about 13 1/2 ounces)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup dried currants or raisins
Cooking spray


Recipe

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)

CALORIES 150(31% from fat); FAT 5.2g (sat 0.5g,mono 3g,poly 1.5g); PROTEIN 2g; CHOLESTEROL 20mg; CALCIUM 18mg; SODIUM 170mg; FIBER 0.9g; IRON 0.9mg; CARBOHYDRATE 24.4g
Cooking Light, NOVEMBER 2005