Spiced Pumpkin Bread

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.

Yield:

2 loaves, 16 servings per loaf (serving size: 1 slice)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 2005