Easy Pumpkin Bread
You can never have too many bread recipes, so give Easy Pumpkin Bread a try. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 235 calories, 4g of protein, and 4g of fat per serving. This recipe serves 10 and costs 46 cents per serving. This recipe from Lovely Little Kitchen requires vegetable oil, ground cloves, granulated sugar, and flour. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. 266 people were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is pretty good. Users who liked this recipe also liked Easy Pumpkin Bread, Easy Pumpkin Bread, and Easy Pumpkin Bread.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup brown sugar, packed
3 eggs, beaten
1 2/3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons granulated sugar (for sprinkling on top)
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup vegetable oil
Equipment:
oven
baking paper
loaf pan
bowl
whisk
frying pan
toothpicks
wire rack
knife
Cooking instruction summary:
Instructions Preheat oven to 325 degrees. Grease a 9 by 5 inch loaf pan, and line with parchment paper if desired (for easy removal later) In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In another bowl, whisk together sugars, oil, eggs, pumpkin puree, and vanilla until smooth. Add the wet ingredients into the dry flour mixture and stir by hand until incorporated. Do not over-mix. Pour the batter into the prepared pan and sprinkle 2 teaspoons of sugar evenly over the top. Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 20 minutes, then run a knife around the edges and turn the loaf out onto a cooling rack. Cool completely and then store in an airtight container.
Step by step:
1. Preheat oven to 325 degrees.
2. Grease a 9 by 5 inch loaf pan, and line with parchment paper if desired (for easy removal later)
3. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
4. In another bowl, whisk together sugars, oil, eggs, pumpkin puree, and vanilla until smooth.
5. Add the wet ingredients into the dry flour mixture and stir by hand until incorporated. Do not over-mix.
6. Pour the batter into the prepared pan and sprinkle 2 teaspoons of sugar evenly over the top.
7. Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 20 minutes, then run a knife around the edges and turn the loaf out onto a cooling rack. Cool completely and then store in an airtight container.
Nutrition Information:
covered percent of daily need
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