Recipe by Annacia
As fall is fast approaching I have been digging through my recipes for things of a fall and winter nature. This is a good one! I have never had it fail and it always tastes wonderful. I believe this came from NESTLE's site
Top Review by velorutionista
I was really happy to find a pumpkin bread recipe that doesn't call for tons of sugar and oil! It's very moist and tastes like (gasp!) pumpkin! The pie spice is just the right amount so you still get loads of pumpkin flavor and not spice-cake overload. Doubled the recipe, and the only change I made was to use 3 whole eggs instead of 2 eggs and 2 whites. If I made a single batch, I'd probably just skip the extra egg white (I hate having leftover partial eggs, but that's just me). I didn't do any nuts, either (didn't have any on hand!), but I bet they'd be really tasty.
Also, I used 8x4 loaf pans and they were a bit over-full (didn't run over much, but a little), so if you're wondering if this will fit in an 8x4 pan, yes, but barely; better to use the 9x5 if at all possible.
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 (15 ounce) can pumpkin puree
- 1⁄2 cup granulated sugar
- 1⁄2 cup packed brown sugar
- 1⁄2 cup fat-free evaporated milk
- 1 large egg
- 1 large egg white
- 1 tablespoon vegetable oil
- 1⁄4 cup chopped nuts
Directions See How It's Made
- PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
- Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
- Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.