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.
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