Pumpkin Spice Quick Bread
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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup canned pumpkin 1/3 cup vegetable oil 1 teaspoon vanilla extract 2 whole eggs 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup chopped nuts -- optional Grease the bread machine pan and kneading blade generously with shortening. Place all ingredients in your machines fully assembled pan and in the order recommended by your machines manufacturer. Select the Batter/Cake cycle and press start. After several minutes of mixing open the lid and scape down the sides with a rubber spatula. Close the lid and let the machine continue. Cool the baked bread 10 minutes and then remove from the pan to a wire rack and allow to cook completely. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 10g Fat (39.4% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates. NOTES : If your machine doesn't have a batter or cake cycle do not attempt this recipe.
What size can of pumpkin should I use?
Jeff October 22nd, 2008 at 8:10 pmI’m thinking of making this with butternut squash, I’ll have to divide the recipe in half for my tiny loafs my machine makes.
Sharon November 22nd, 2010 at 10:27 amJeff the best pumpkins for baking are the smaller sized ones. Not the tiny ones that are the size of a tennis ball, not the huge ones that are the size of a basketball. but the ones that are a little bit bigger than a softball.