Thursday, September 6, 2012

Pumpkin Bread

I love pumpkin bread! Here is my version of pumpkin bread, and I'll tell you, my family loves it! Delicious, moist and just awesome! Makes 2 loaves. Serves 20.

1 15 oz can pumpkin
4 eggs
2 tsps vanilla extract
2/3 cup vegetable oil
1 can condensed milk
1.5 cups sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
4 cups flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350F.

With an electric mixer, beat the eggs, then add the pumpkin, vanilla extract, vegetable oil and condensed milk and mix. Add then the sugar, cinnamon, nutmeg and allspice. Mix well.

Sift together the flour, baking powder, baking soda and salt. Add to the pumpkin mixture in thirds, mixing well. Scrape the sides of the bowl with a spatula to get the bits off the sides and incorporate it with the rest of the batter.

Spray 2 9 X 5 loaf pans with nonstick spray and divide batter evenly between them. Stick it in the oven for about 55 minutes, checking to see if it is done by poking it with a fork. If it comes out clean, it is done. Let sit for about 10 minutes, then run a spatula around the edges of the bread to loosen, place bread on a wire rack to cool.

Only 7 points per slice! If you substitute applesauce for the oil, it will be 6 points per slice. Good as is, or you can add some cream cheese frosting or my caramel glaze. Love it!

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