The "batter" for this moist bread is the consistency of a soft dough. You'll need to stir a little more than for most quick breads to make sure all the flour is moistened.
Oxmoor House JANUARY 2008
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, sugar, oil, and egg in a medium bowl; stir with a whisk until well blended. Add to flour mixture, stirring just until moist. Turn batter into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
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