This recipe take 15 minutes to prepare, 65 minutes to bake in an oven heated to 350F and makes 1 loaf which is equal to about 16 servings. This is a great recipe for the fall and winter time and pairs wonderfully with a mug of warm cider. This bread is best served a day after it’s made, wrapped and stored overnight.
2 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger or 1/8 teaspoon ground cloves
2 beaten eggs
1 cup canned pumpkin
1 cup milk
1/3 cup Santa Fe Olive Oil & Balsamic Company’s olive oil
1/4 cup packed brown sugar
1 teaspoon vanilla
Grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan and set aside.
In a large bowl combine flour,, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. In a medium bowl stir together eggs, pumpkin, milk, oil, brown sugar, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened.
Spoon batter into prepared pan. Bake in a 350F oven for 65 to 70 minutes or until a wooden toothpick inserted near center comes out clean. cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on a wire rack. For easier slicing, wrap and store overnight.
This recipe is from Better Homes and Gardens, Fresh and Easy Meals cookbook.
Check out their website here: http://www.bhg.com/