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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 15 |
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Flavorful moist pumkin bread, great for fall, freezes well. Modified from USA Weekend recipe. Ingredients:
7 1/2 ounces pumpkin (1/2 of 15 ounce can, 1 cup minus 2 tablespoons) |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1/4 teaspoon ground cardamom (optional) |
1/2 cup water |
3/4 cup brown sugar |
1 cup splenda granular (substitute for brown sugar) |
1/4 cup canola oil |
1/4 cup applesauce (substitute for oil) |
2 large eggs, lightly beaten |
1 3/4 all-purpose flour |
1 teaspoon baking soda |
3/4 teaspoon salt |
Directions:
1. Preheat oven to 350.
2. Combine pumpkin, cinnamon, nutmeg, cloves water, sugar, oil, and eggs in bowl. In separate bowl combine flour, baking soda and salt, mix thoroughly. Fold flour into pumpkin mixture until just combined. Put batter into 3 mini loaf pans or 1 large 9 loaf pan. Cook for 50 minutes for mini-loaf pans, 70 minutes for 9 loaf pan. Cool on wire rack.
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