EASY ONE-BOWL PUMPKIN BREAD
Steps:
- Preheat oven to 350°F. Grease and flour an 8 x 4-inch loaf pan. Set aside.
- In a large bowl, whisk together sugar, oil, and eggs. Add pumpkin and vanilla; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.
- Stir in flour, cinnamon, nutmeg, allspice, cloves, and ginger; be careful not to over-mix.
- Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.
- Remove the bread from the pan and cool on a wire rack before slicing and serving.
Nutrition Facts : ServingSize 1 slice (1/12 of the loaf), Calories 182 kcal, Carbohydrate 41 g, Protein 3 g, Fat 1 g, SaturatedFat 0.3 g, TransFat 0.003 g, Cholesterol 27 mg, Sodium 249 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 0.5 g
PUMPKIN BREAD WITH MAPLE FROSTING RECIPE
Yield 8
Number Of Ingredients 11
Steps:
- Set oven to 350F
- Spray a non-stick standard loaf pan with cooking spray.
- Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, ginger, and nutmeg.
- Stir in the flour, baking soda and salt and mix until combined.
- Pour the batter into the pan and even out with a spatula.
- Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
- Let the loaf cool almost to room temperature before glazing.
- To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.
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