Spicy Pumpkin Bread
A really moist, yummy pumpkin bread.
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INGREDIENTS
Nutrition- 2cups all-purpose flour
- 1
- 2teaspoons baking soda
- 1teaspoon ground allspice
- 1teaspoon ground cinnamon
- 1teaspoon ground nutmeg
- 1⁄2teaspoon ground cloves
- 3⁄4teaspoon salt
- 2⁄3cup granulated sugar
- 1 1⁄3cups packed brown sugar
- 1cup low-fat milk
- 2⁄3
- 2teaspoons vanilla extract
- 2large eggs
- 1(15 ounce) can pumpkin
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DIRECTIONS
- Preheat oven to 350º.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and spices (flour through cloves) in a large bowl.
- Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
- Add to flour mixture, stirring just until moist.
- Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
- Bake at 350º 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; cut each loaf into 12 slices.
- You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
- Check for doneness.
- NOTES: If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), please don't.
- I tried it both ways and it wasn't as good.
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