Pumpkin Nut Bread
Nothing says fall like a piping hot loaf of sweet, fragrant pumpkin bread. This recipe, which makes 32 servings, is 180 calories and 8 grams of fat per slice. And guess what? Each piece is a good source of Vitamin A — providing 45 percent of your daily value — and dietary fiber (25 grams.) So get baking!
- 2 cups cooked, mashed pumpkin or 1 can (16-ounces) pumpkin
- 4 medium or large eggs
- 2⁄3 cup vegetable oil
- 2⁄3 cup water
- 2 cups sugar
- 3 1⁄3 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup raisins (or other dried fruit)
- 1 cup chopped nuts
- Preheat oven to 350 degrees F.
- Oil and flour two 9 x 5 loaf pans.
- Beat together pumpkin, eggs, oil, and water until well blended.
- Mix dry ingredients in a separate bowl. Add raisins and nuts to flour mixture.
- Add pumpkin mixture to flour mixture. Stir just until mixed.
- Pour half the mixture into each loaf pan. Bake for about an hour, or until a knife inserted in center comes out clean.
- After the bread has cooled for about 15 minutes, it should come out of the pan easily. When completely cool, wrap bread in plastic.
Makes two loaves; when cool, wrap one loaf well and freeze for later. Or bake as muffins (20 to 25 minutes.)