Fall always reminds me that I need to start baking with pumpkin again. I created a fantastic pumpkin bread recipe a few years ago that is a favorite in our house, and somehow I neglected to publish it here until now. This recipe doesn't use cinnamon, just allspice and nutmeg to spice it and bring out the great pumpkin flavor. This bread is moist and delicious, and it is also egg-free, which means you can lick the batter from the spoon and mixing bowl (Sam's favorite thing to do). Enjoy!
Pumpkin Bread Recipe
2 cups unbleached flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/4 tsp nutmeg
1 can pumpkin puree (15 oz. can)
2/3 cup water
1/2 cup vegetable oil
Sugar in the Raw
Preheat oven to 375 degrees. Mix dry ingredients together in a medium mixing bowl. Add the wet ingredients and mix throroughly. Spray a loaf pan with non-stick cooking spray and pour the batter in. Top with a sprinkling of Sugar in the Raw. Bake for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Let cool thoroughly before slicing. Makes 1 loaf.
If you want to make muffins instead, bake the muffins for 20 minutes at 400 degrees. Makes 16 muffins. This bread and these muffins freeze well.
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