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.

Recipe by Oxmoor House January 2008

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Recipe Summary test

prep:
6 mins
cook:
45 mins
total:
51 mins
Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

112 calories; fat 3.1g; saturated fat 0.3g; protein 1.8g; carbohydrates 19.7g; cholesterol 13mg; iron 0.8mg; sodium 133mg; calories from fat 25%; fiber 0.8g; calcium 16mg.
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