Moist Pumpkin Bread Recipe

• porcje: 8 servings
• czas aktywny: 8 minutes
• całkowity czas: 1 hour 23 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 485 kcal
• Tłuszcz Całkowity: 27 g
• Tłuszcz Nasycony: 19 g
• Tłuszcz Nienasycony: 6 g
• Tłuszcz Trans: 1 g
• Cholesterol: 71 mg
• Sód: 548 mg
• Węglowodany Całkowite: 60 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 39 g
• Białko: 4 g