Moist Pumpkin Bread Recipe

• 分量: 8 servings
• 調理時間: 8 minutes
• 総時間: 1 hour 23 minutes

材料

1 1/2 cup all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ginger

1 tsp salt

1 1/2 cups canned pumpkin

1 1/2 cups sugar

2 tsp vanilla extract

1/2 cup vegetable oil (or canola oil)

1/2 cup melted butter

2 eggs

手順

Preheat the oven to 350 degrees.

In a bowl, lightly whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.

Combine the oil, melted butter, and vanilla in a liquid measuring cup.

In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar and eggs until combined.

Turn the mixer to low and slowly stream in the liquid ingredients. Mix for 1 to 2 minutes until the batter looks light and smooth.

Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

Prepare a 10 x 5 loaf pan by buttering it well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.

Bake for 1 hour, until the center is fully risen and the top is golden brown. If underbaked, the loaf may sink as it cools, so be sure it’s done before removing from the oven.

栄養

• カロリー: 485 kcal
• 脂肪総量: 27 g
• 飽和脂肪: 19 g
• 不飽和脂肪: 6 g
• トランス脂肪: 1 g
• コレステロール: 71 mg
• ナトリウム: 548 mg
• 炭水化物総量: 60 g
• 食物繊維: 2 g
• 糖質総量: 39 g
• タンパク質: 4 g