Fresh Pumpkin Bread

A moist and delicious alternative to cake, made with healthy, fresh pumpkin. Canned pumpkin fills the key ingredient, but fresh is much better tasting! I always omit the nuts.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 loaf

Ingredients

• 3⁄4 cup sugar or 3⁄4 cup Splenda sugar substitute
• 1⁄2 cup brown sugar or 1⁄2 cup  Splenda brown sugar blend, packed
• 1  cup  cooked pumpkin, mashed or 1  cup canned pumpkin
• 1  tablespoon vanilla extract
• 1⁄2 cup  oil
• 2  eggs
• 1⁄4 cup water
• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 teaspoons pumpkin pie spice
• 1⁄2 cup  nuts (optional)

Directions

1. Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
2. Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
3. Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
4. Pour into prepared baking dish.
5. Bake at 350°F for 1 hour 15 minutes.
6. •Options:
7. BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
8. MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
9. Freezable for a quick, healthy alternative for dessert.