Here are the ingredients:
2 cups flour
1 cup granulated sugar
1 cup pumpkin ...I used the Libby's brand of canned pumpkin
1 tsp. baking powder
1 tsp. cinnamon...plus a little more if you love cinnamon like I do!
1/2 tsp. salt
1 tsp. soda
3/4 cup vegetable oil
2 extra large eggs
Nuts are optional (1/2 cup) if you like your pumpkin bread a little crunchy here & there. I prefered to take the 'no nuts' option on the one in the photo.
Easy-peasy... just mix up the dry ingredients in one bowl. In a separate bowl wisk the eggs a bit, add the oil, then mix in the pumpkin. Dump this into the bowl with the dry ingredients & mix thoroughly...but don't overmix.
Bake in a bundt pan... for about 40-45 minutes at the universal temperature of 350 degrees. Poke it with a toothpick to test it's cooked through.
Note that this is super yummy when drizzled with an icing made with powdered sugar, a dash of vanilla flavoring & splash of milk all mixed together. Ice only after the ring has cooled & is removed from pan.
Enjoy & don't think about the calories! It's made with pumpkin...so you're getting a serving of vegetables ...right?
2 comments:
That looks yummy. Just one more reason why I need a bundt pan!
I'll try this recipe one of these days.
Post a Comment