Spiced Pumpkin Bread

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.

Yield: 16 servings (serving size: 1 slice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 19.7g
  • Cholesterol: 13mg
  • Iron: 0.8mg
  • Sodium: 133mg
  • Calories from fat: 25%
  • Fiber: 0.8g
  • Calcium: 16mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 3 tablespoons canola oil
  • 1 large egg, lightly beaten
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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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