My Best Pumpkin Bread

Posted July 4th, 2007 by Lisa

Ingredients

3 1/2 cups
2 teaspoons
1 teaspoon
1/2 teaspoon
1 teaspoon
1 teaspoon
3 cups
1/2 cup
4
2 1/2 cups
1/4 cup

All-purpose flour
Baking soda
Salt
Baking powder
Cinnamon
Pumpkin pie spice
Sugar
Cooking oil
Eggs, or equivalent egg substitute
Canned pumpkin
Water

Directions

In a large mixing bowl combine the flour, baking soda, salt, baking powder, cinnamon, and pumpkin pie spice.
In a separate bowl, mix by hand the sugar, oil, eggs, pumpkin, and water.
Combine with the dry ingredients.
Bake in 9×5 loaf pans at 350 degrees for 90 minutes, checking after 1 hour.

Recipe By :Lisa Clarke
Weight Watchers Points: 4.8 for 1/24th of recipe
Yield: 2 Loaves

Notes

I also like to use this recipe to make a dozen muffins and four mini-loaves. Decrease the baking time accordingly.
The 2.5 cups of pumpkin can be replaced by the same quantity of other fruit. Bananas, apples, cranberries, figs – all good choices. Try adding leftover jars of baby food to the mix.
These freeze very well.

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