My daughter River loves this bread, it’s a favorite fall treat! This is a lower-sugar version than most quick breads and is full of antioxidants from the pumpkin! It makes a great breakfast or snack, and it makes your home smell delicious while it’s baking!
INGREDIENTS:
1 can pumpkin
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup oil
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 teaspoon ground cinnamon
1/4 tsp each of clove, nutmeg, allspice, and ginger
2 cups all-purpose or whole wheat flour
DIRECTIONS:
Add all ingredients to a mixer except flour and mix well.
Add flour and mix until combined, try not to overmix.
Pour mixture into a greased loaf pan and bake at 350 degrees for 65-70 minutes.
You can also make these into regular-sized muffins, which cook at 350 degrees in about 20 minutes.
Wait until the loaves are cool before slicing.
Enjoy!
NOTES:
This recipe is extremely adaptable to be used with whatever you have in the house. I've made it with white flour, whole wheat flour, with bananas, with applesauce, and even rum or almond extract when I was out of vanilla.
You can also add raisins or chocolate chips, or increase the sugar if desired, but I prefer it plain since it has less sugar that way (I even once made this and forgot the sugar, and we still ate it!).
I usually double the recipe and then freeze them as individual slices which can then be heated up in the toaster.