Spiced Pumpkin Bread

[Guest guest]

This recipe serves: 24

Preparation time: 20 minutes

Cooking time: 45 minutes

 

Ingredients

1/2 cup butter, unsalted

2 large eggs

nonstick cooking spray

1 cup brown sugar, firmly packed

1 cup canned pumpkin puree

1 teaspoon freshly grated ginger root

2 cups flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

1/2 cup low-fat buttermilk

 

Cooking Instructions

1. Remove the butter and the eggs from the refrigerator to allow them

to come to room temperature. Preheat the oven to 350°F and coat two 9 "

loaf pans with nonstick spray.

2. Place the butter in a mixing bowl and beat at high speed with an

electric mixer for 30 seconds. Gradually add the sugar and continue to

beat until the mixture is pale yellow and very fluffy.

3. On low speed, add the eggs one at a time. Add the pumpkin puree and

ginger and mix again.

4. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg

and allspice together.

5. Fold in half of the flour mixture. Stir in the buttermilk. Fold in

the rest of the flour mixture. The batter should be smooth, be careful

to not overmix.

6. Pour the batter into the prepared pans.

7. Bake until the loaves are golden brown and set in the center, about

40 to 45 minutes. Check for doneness by inserting a paring knife into

the center of each loaf; if the blade comes out dry, the bread is done.

 

 

Nutrition Facts

Serving size: 1 slice

Calories 125

Total Fat 4 g

Saturated Fat 2 g

Protein 2 g

Total Carbohydrate 20 g

Dietary Fiber 0 g

Sodium 139 mg

Percent Calories from Fat 30%

Percent Calories from Protein 6%

Percent Calories from Carbohydrate 64%

 

I love everything about pumpkins