Pumpkin Bread

pumpkin-bread

Pumpkin Bread

July 1, 2015
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This recipe can easily be made into muffins.

Dry ingredients
  • 1 ½ cups whole wheat flour
  • ½ teaspoon salt
  • 1 cup brown sugar (loosely packed)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup walnut pieces
  • ½ cup raisins

Liquid ingredients
  • 2 large eggs, beaten
  • ½ cup extra-virgin olive oil
  • ¼ cup water
  • 1 cup canned pumpkin
Preheat the oven to 350°F.

Measure the flour, salt, brown sugar and baking soda into a mixing bowl and stir with a fork to blend the ingredients together thoroughly. Be sure to break up any lumps in the brown sugar.

In a separate bowl, stir the remaining ingredients together until thoroughly blended. Gently stir the mixed dry ingredients into the pumpkin mixture just until combined. A plastic spatula works best.

Do not over mix or the bread will not rise.

Pour into a loaf pan and bake 50 to 60 minutes or until a toothpick or cake tester inserted into the center comes out clean. Let the bread cool in the pan slightly, five or ten minutes, then turn it out onto a wire rack and cool thoroughly.


Makes 1 loaf with 8 slices
Calories: 370