Dessert: Scrumptious Pumpkin Bread

9 Dec

This is actually a variation of a recipe by Bobby Flay. SUPER good!! And g&d free, of course.

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4TB smart balance light spread, softened
1 3/4 c Bob’s Red Mill All-Purpose baking flour
1/2 ts fine salt
1 ts baking soda
1/2 ts baking powder
1 ts ground cinnamon
1/2 ts ground nutmeg
1/4 ts ground allspice
1 1/2 c sugar
1/4 cup vegetable oil
1 c canned pumpkin puree (unsweetened)
2 large eggs

note: this makes one 9 inch loaf plus enough for about two or three cupcakes. The first time I made it, I poured all the batter into the loaf pan and it ended up cooking over the sides.

1. Preheat oven to 350 degrees and butter or spray a 9 inch loaf pan.
2. Mix together the flour, sat, baking soda, baking powder, and spices in a bowl with a fork.
3. Thoroughly whisk together the butter, sugar, and oil for a few minutes.
4. Add the pumpkin to the sugar mixture and mix until incorporated.
5. Add eggs one at a time and mix until blended.
6. Slowly add the flour mixture and 2/3 water to the batter.
7. Once the batter is evenly mixed, pour into the loaf pan, leaving about 1.5 inches of room for the bread to rise. Pour the rest of the batter into a different baking container.
8. Bake until a knife/toothpick comes out clean from the center of the loaf.

And if you make a lot, you can easily freeze it and use it when you need more. 🙂


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