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Spicy Pumpkin Bread

BECKY LUIGART-STAYNER
Yield 24 slices (serving size: 1 slice)
This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg.  Top with a sprinkle of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 1/3 cups packed brown sugar
  • 3/4 cup fat-free milk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 (15-ounce) can pumpkin
  • Cooking spray
  • 1/3 cup chopped walnuts

Nutrition Information

  • calories 161
  • caloriesfromfat 26 %
  • fat 4.7 g
  • satfat 0.8 g
  • monofat 1.3 g
  • polyfat 2.3 g
  • protein 3.1 g
  • carbohydrate 26.9 g
  • fiber 1.3 g
  • cholesterol 18 mg
  • iron 1.4 mg
  • sodium 138 mg
  • calcium 46 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.

  3. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. 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; cut each loaf into 12 slices.