Fresh Pumpkin Bread
Ingredients
- 3/4 cup sugar or 3/4 cup Splenda sugar substitute ⓘ
- 1/2 cup brown sugar or 1/2 cup Splenda brown sugar blend, packed ⓘ
- 1 cup cooked pumpkin, mashed or 1 cup canned pumpkin ⓘ
- 1 tablespoon vanilla extract ⓘ
- 1/2 cup oil ⓘ
- 2 eggs ⓘ
- 1/4 cup water ⓘ
- 2 cups all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/4 teaspoons pumpkin pie spice ⓘ
- 1/2 cup nuts (optional) ⓘ
Instructions
- Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
- Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
- Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
- Pour into prepared baking dish.
- Bake at 350°F for 1 hour 15 minutes.
- Options:
- BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
- MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
- Freezable for a quick, healthy alternative for dessert.
Nutrition & Diet Analysis (per serving)
824
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).