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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with Baked Apples. Ingredients:
3 cups all-purpose flour (about 13 1/2 ounces) |
2 cups sugar |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
2/3 cup canola oil |
3 eggs, lightly beaten |
1 (15-ounce) can pumpkin |
1/2 cup dried currants or raisins |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.
3. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
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