Spiced Pumpkin Bread

Photo: Oxmoor House

Nothing says "holidays" like the aromas of a cinnamon, nutmeg and cloves wafting from the kitchen as you bake a loaf of sweet pumpkin bread.

Yield: 18 servings (serving size: 1 slice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 0.0%
  • Fat: 3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.9g
  • Carbohydrate: 17.2g
  • Fiber: 1g
  • Cholesterol: 25mg
  • Iron: 0.0mg
  • Sodium: 115mg
  • Calcium: 0.0mg

Ingredients

  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Combine first 8 ingredients in a medium bowl; make a well in center of mixture. Combine pumpkin and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
  3. Spoon batter into a 9- x 5-inch loafpan coated with cooking spray. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove loaf from pan, and let cool completely on wire rack.
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