Pumpkin Bread

0
3379
pumpkin-bread
Servings:
1 loaf (16 slices)

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp no sodium baking soda (double amount if using EnerG)
  • 1 tsp ground cinnamon
  • 1/2 tsp Hains Featherweight baking powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 cup canned pumpkin purée (not pie filling)
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins, optional

Directions

1. Preheat oven to 350°

2. In a large small bowl, combine the flour, sugar, baking soda cinnamon, baking powder, nutmeg and cloves.

3. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and raisins if desired.

4. Pour into a greased 9in x 5in loaf pan.

5. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean.

6. Cool in pan for 10 minutes before removing to a wire rack.

Author unknown, adapted for low sodium.

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