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August 8, 2011
Spiced Pumpkin Bread
Breads & Muffins
Prep time:
10 minutesCooking time:
50 minutes“Purchase puréed pumpkin in an economy-size can, then make soup with leftovers. Heat over low heat with enough chicken broth and whipping cream until the desired consistency is reached.”
Ingredients
Serves 8
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1/4 cup water
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup chopped pecans
Directions
1
Preheat oven to 350°F. Grease a loaf pan. Sift flour, salt, sugar and baking soda into a medium bowl.
2
Combine pumpkin, oil, eggs, water, nutmeg, cinnamon and allspice in a large bowl.
3
Add flour mixture to pumpkin mixture; stir until combined. Stir in pecans.
4
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 50 minutes. Remove from pan. Let bread cool before slicing.
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To make the bread easier to slice, allow it to cool for 10 minutes in the pan before placing on a wire rack.
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