FRESH PUMPKIN BREAD

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Fresh Pumpkin Bread image

A moist and delicious alternative to cake, made with healthy, fresh pumpkin. Canned pumpkin fills the key ingredient, but fresh is much better tasting! I always omit the nuts.

Provided by Stacia Hayes

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 12

3/4 cup sugar or 3/4 cup Splenda sugar substitute
1/2 cup brown sugar or 1/2 cup Splenda brown sugar blend, packed
1 cup cooked pumpkin, mashed or 1 cup canned pumpkin
1 tablespoon vanilla extract
1/2 cup oil
2 eggs
1/4 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
1/2 cup nuts (optional)

Steps:

  • Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
  • Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
  • Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
  • Pour into prepared baking dish.
  • Bake at 350°F for 1 hour 15 minutes.
  • •Options:.
  • BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
  • MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
  • Freezable for a quick, healthy alternative for dessert.

Nutrition Facts : Calories 310.9, Fat 12.1, SaturatedFat 1.8, Cholesterol 37.2, Sodium 260.7, Carbohydrate 46.5, Fiber 1, Sugar 26.2, Protein 4

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