My Best Pumpkin Bread

 

Welcome Autumn

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

  1. In a large mixing bowl combine the flour, baking soda, salt, baking powder, cinnamon, and pumpkin pie spice.
  2. In a separate bowl, mix by hand the sugar, oil, eggs, pumpkin, and water.
  3. Combine with the dry ingredients.
  4. 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.

20 thoughts on “My Best Pumpkin Bread

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  12. Thanks so much for sharing this recipe. My daughter made this this weekend and it was the best pumpkin bread I have ever had. My mom does not like Pumpkin bread, but ate it to be polite, and LOVED it. She asked for more. thanks again, this is a great recipe.
    .-= See Jen’s latest blog post: Fall food, canning =-.

    • I’m so glad you enjoyed it! It’s very adaptable, too. I made it this week, didn’t have enough pumpkin, so I threw in some applesauce to round it out. Still delicious! I also tried it this week with chocolate chips – also quite good!

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