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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 31%
  • Fat: 5.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.5g
  • Protein: 2g
  • Carbohydrate: 24.4g
  • Fiber: 0.9g
  • Cholesterol: 20mg
  • Iron: 0.9mg
  • Sodium: 170mg
  • Calcium: 18mg

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

  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.
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