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Spiced Pumpkin Bread

Yield 2 loaves, 16 servings per loaf (serving size: 1 slice)
This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with Baked Apples.

Ingredients

  • 3 cups all-purpose flour (about 13 1/2 ounces)
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup canola oil
  • 3 eggs, lightly beaten
  • 1 (15-ounce) can pumpkin
  • 1/2 cup dried currants or raisins
  • Cooking spray

Nutrition Information

  • calories 150
  • caloriesfromfat 31 %
  • fat 5.2 g
  • satfat 0.5 g
  • monofat 3 g
  • polyfat 1.5 g
  • protein 2 g
  • carbohydrate 24.4 g
  • fiber 0.9 g
  • cholesterol 20 mg
  • iron 0.9 mg
  • sodium 170 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.

  3. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° 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.