Spicy and Moist Pumpkin Bread
A basic pumpkin bread recipe that is very moist. Use real pumpkin for a better texture. Great fresh out of the oven or even better the next day for breakfast! This bread is moderately sweet and very spicy.
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Recipe Summary
Ingredients
16
Original recipe yields 16 servings
Directions
Cook's Notes:
To make your own puree, simply halve a pie pumpkin, remove seeds and strings, and place on a baking sheet. Bake at 350 degrees F (175 degrees C) until soft, 1 1/2 to 2 hours. Scoop flesh into a blender with 1 teaspoon oil; blend until pureed. One large pie pumpkin usually yields 2 cups. You can use it right away or keep it in the freezer until you're ready to use it.
If you are not a fan of cloves, omit cloves or reduce to get a less spicy bread. I use freshly grated nutmeg for the bread, also.
Nutrition Facts
Per Serving:
263 calories; protein 4.1g; carbohydrates 38.9g; fat 10.5g; cholesterol 50.1mg; sodium 242.4mg.
Full Nutrition