Fuzz's Pumpkin Bread
The recipe is a half (and modified) version of a popular bread from allrecipes.com. I used white whole wheat flour in place of all-purpose, so I like to think it's a little more wholesome. It definitely taste good and is kid-approved. Since this recipe was such a hit, I'd like to find another one with a little less sugar.
Servings 10
Cost 5
Ingredients
- 1 ¾ cup all-purpose or white whole grain flour (220 grams)
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ½ cup vegetable oil
- 1 ½ cups granulated sugar (280 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin half a can
- ⅓ cup water
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9x5 inch metal loaf pan or spray with flour-added cooking spray. For a taller loaf, use an 8 ½ by 4 ½ inch pan.
- Stir together flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon. Set aside.
- Whisk together oil, sugar, eggs, vanilla, pumpkin and water in a mixing bowl. Add the flour mixture and stir just until moistened.
- Transfer mixture to loaf pan and bake for 1 hour or until done (ours usually take an hour and 15 minutes.)
Notes
The substitute for pumpkin pie spice is ½ teaspoon cinnamon (use in addition to the cinnamon already in the recipe), ⅛ teaspoon cloves, ¼ teaspoon ginger, ⅛ teaspoon nutmeg.