Divinely Moist and Delicious Pumpkin Bread


Prep Time: 15 Minutes
Cook Time: 60-70 min.
*YIELDS 1 9X5 loaf*

Ingredients:


1 cup pumpkin puree [I add a heaping TBSP or 2 more, just because]
2 eggs
1/2 cup butter [or I like to use coconut oil]
1 cup white or brown sugar--*or*—1/2 cup each 
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 TBSP ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves-- *or*-- allspice
2 tsp vanilla extract

**optional ** I like to do a thin layer of chopped pecans [about 1/3 cup] and brown sugar [1 or 2 TB] along the bottom of the pan under the batter*

Directions:
1. Preheat oven to 350 degrees F. Grease and flour 9x5 pan.
2. In a large bowl, mix together pumpkin puree, eggs, oil, Vanilla, and sugar until well blended. Then add: flour, baking powder and soda, salt, cinnamon, nutmeg, and clove. Stir until well blended [no flour visible]. Pour into the prepared pan.
3. Bake for 60-65 minutes in the preheated oven. ****40 minutes into cook time -- lay a piece of Aluminum foil [large enough to cover] over top. *Don't fold it down, just lay it on top.* This keeps the top from over-browning.

Done when toothpick or knife inserted into center comes out clean.



Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.