Just in time for Pumpkin Spice Season! A Fall favorite, with the perfect amount of sugar and spice. This is an award winning recipe for Pumpkin Bread that was past on to me from a dear friend. I, in turn, tweaked the recipe to make it clean eating friendly. It has a cake-like texture, due to sifting the flour, so it can be served as a breakfast bread or dessert. The recipe makes two large loaves, and freezes well.
1 3/4 cup Cane Sugar
1 cup Oil, I use Avocado or Coconut
3 1/2 cups Flour
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Nutmeg
2 tsp. Baking Soda
2 cups Pumpkin, canned (not pie filling)
2/3 cup Water
Mix together the oil and sugar, and add eggs, beating well. Sift together flour, salt, baking soda, cinnamon, and nutmeg. Add flour mixture to oil mixture. Mix in Pumpkin and water. Bake in 2 prepared loaf pans (greased with oil and floured) at 350° F. for 70 minutes, or until it test done in the middle. Recipe makes 2 loaves of moist bread.
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