Pumpkin Bread

Pumpkin Bread

As a Christmas gift to several friends, I enjoyed making a large batch of this Pumpkin Bread along with my Banana Nut Bread recipe. Of course, I got to keep the loaves that weren’t “perfect” and have totally enjoyed them for breakfast in the morning. This bread recipe does have some sugar and oil in it, but I thought it wasn’t too bad to include in the newsletter.
Pumpkin Bread

2 cups pureed pumpkin (or 1 15-ounce can)
4 eggs
1 cup vegetable oil
2/3 cup water
1 1/2 cups white sugar
1 1/2 cups Splenda
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees. Grease 3 7X3-inch loaf pans.

In a large bowl, combine pumpkin, eggs, oil, water, and sugar until well blended. Sift in flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir together until just blended. Pour into greased loaf pans.

Bake for about 45-50 minutes or until loaves test done when toothpick inserted into center comes out clean.