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.
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
How to Make It
Preheat oven to 350°.
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.
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.
This recipe DEFINITELY rocks! If you like pumpkin at all, do it! I did cut back on the oil to 1/3 cup and added 1/3 cup no fat, plain yogurt. I also added extra spice, but not quite double. AAahhh, the flavor and texture is just right.
I love how light and flavorful this pumpkin bread is. I took another reviewers advice and doubled the spices. I also used 1/3 cup oil and 1/3 cup applesauce. I added golden raisins and walnuts. We just love the flavor and the light texture!
This is a great recipe. I made some changes including using a gluten free flour mix in the same weight as the wheat flour, used 1.5 cups of brown sugar and no white sugar, added a bit of coconut milk, coconut oil instead of canola oil and doubled all the spices. Added 1/2 cup of walnuts and left out the raisins.
It came out great.
This pumpkin bread is easy and scrumptious. I doubled the spices after reading the reviews, and I'm glad I did. I also added 1/2 tsp of vanilla extract. I didn't add the raisins, but next time I might add some dried cranberries, that seems more fall to me.
This is an excellent recipe. I always cut the sugar in in half, using brown sugar instead of white. Cooking light recipes for bread always have twice the sugar needed... always! I also agree that you must at least double the spices. I like to also add ginger or cardamon for a true spiced bread. The only issue with this recipe is that it always turns out way too thick if you whole wheat pastry flour or whole wheat flour. So if you use a whole wheat flour, plan on adding 1/2 cup of almond or regular milk to the wet ingredients.
Another tip - use extra large eggs in all of your baking if you have the option. Ina Garten recommends this and it has really improved my baking.
Also, I bake this recipe at altitude and have had no issues with it, though I use 3 t baking powder and 1 tsp baking soda. This has made it lighter and it does not fall despite the extra leavening.
Check this bread at 45 minutes. At exactly 350 degrees F, this bread cooks in my over in 47 minutes.
This is my new favorite pumpkin bread recipe. I double the spices, leave out the raisins and use half whole wheat flour/half unbleached all purpose flour. I bake it on the convection bake (multi) setting at 350 for 50 minutes.
Great recipe. So much better than the other pumpkin bread recipes on Cooking Light. Just the right amount of sweetness. It's a nice moist loaf. Since I don't care for raisins, I didn't use them in the recipe. I used 2 cups of white whole wheat flour and 1 cup of AP flour. And it tasted great. It maybe ok to use all whole wheat too. That way, it's a healthier loaf. But I think it could do with a little bit more of spice. I am thinking of adding freshly grated ginger the next time.
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