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.
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INGREDIENTS
Nutrition- 3⁄4
- 1⁄2
- 1cup cooked pumpkin, mashed or 1 cup canned pumpkin
- 1tablespoon vanilla extract
- 1⁄2cup oil
- 2
- 1⁄4cup water
- 2cups all-purpose flour
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1 1⁄4teaspoons pumpkin pie spice
- 1⁄2cup nuts (optional)
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DIRECTIONS
- Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
- Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
- Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
- Pour into prepared baking dish.
- Bake at 350°F for 1 hour 15 minutes.
- •Options:
- 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.
- MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
- Freezable for a quick, healthy alternative for dessert.
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