Servings: 12 Prep time: 15 min Cooking time: 75 min
Ingredients
14.5 ozs Pureed Pumpkin (1 can)
1/2 cup Butter, Unsalted
2 Egg
1/2 cup Sugar
2 cups Whole Wheat Flour
1 tsp Vanilla Extract
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/2 tsp Salt
Directions
Preheat oven to 350ºF (177ºC). Lightly grease a 9x5 loaf pan or line it with parchment paper.
Add the pumpkin, butter, eggs, and vanilla to a large bowl. Stir to combine.
Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt. Blend until smooth.
Transfer the batter into the loaf pan. Bake for 60 minutes, then place a piece of foil or parchment on top. Bake for another 15 minutes, or until a cake tester inserted Into the center comes out cleanly. (The foil or parchment will prevent over-browning while the bread continues baking.)
Remove the loaf from the oven and allow to cool in the pan for at least 5 minutes. Remove from the pan and let cool entirely before slicing. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to five days.
Freezing: Slice and wrap well in plastic wrap. Place in a ziploc bag and store in the freezer for up to six months.
Serve it With: A cup of herbal tea or coffee.
Comments