Velvet Pumpkin Bread
The name says it all—this bread has a wonderful texture, and just wait till you smell it baking! You can use an egg substitute instead of real eggs, which is what I used for this recipe.
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INGREDIENTS
Nutrition- vegetable oil cooking spray
- 1cup canned pumpkin
- 1⁄3cup nonfat milk
- 2
- 2tablespoons stick margarine
- 1tablespoon canola oil
- 2cups all-purpose flour
- 2teaspoons baking powder
- 1teaspoon ground cinnamon
- 1⁄2teaspoon ground ginger
- 1⁄4teaspoon ground nutmeg
- 1⁄4teaspoon salt
- 1⁄2
- 1⁄2cup sugar
- 1⁄2cup firmly packed light brown sugar
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DIRECTIONS
- Preheat the oven 350 degrees.
- Lightly spray a 9x5x3 inch loaf pan with vegetable spray and set aside.
- In a medium bowl, whisk together the pumpkin, milk, egg substitute, margarine, and oil.
- In a large bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Stir the remaining ingredients into the flour mixture.
- Make a well in the center of the flour mixture.
- Pour the pumpkin mixture all at once into the well.
- Stir until just moistened.
- Don’t over mix. Pour the batter into the loaf pan.
- Bake for 1 hour, or until a cake tester or toothpick inserted in the center comes out clean.
- Turn out onto a cooling rack.
- Note: You can use an egg substitute = to 2 large eggs instead of real eggs, which is what I used for this recipe.
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