This is one of those great recipes passed on by a friend. Carrianne brought a loaf of this pumpkin bread to work one night and, with one bite, I had to have the recipe. One of the things I like about it was that it's less sweet than most sweet breads. Does that make sense? I mentioned that and Carrianne said she'd knocked the sugar down by at least a third. Made a huge batch of this in different pans and froze some to have for the upcoming holidays. So good!
Interestingly, it's put together in a different method than I've seen before, although it was very easy. The pumpkin and spices are heated in a saucepan on the stove and the rest of the ingredients stirred into it in one at a time. It works really well, just make sure to start out with a pan large enough to hold the whole batter. This is my go to pumpkin bread recipe now. Thanks, Carrrianne!
Carrianne's Pumpkin Bread
Recipe by Carrianne Mankey
Makes 1 large or 2 small loaves
1 cup (less 2 Tbsp) canned Pumpkin
1 tsp Cinnamon (or cardamom)
1 tsp Nutmeg
1 tsp Cloves
3/4 cup Water
1 1/2 cups Dark brown sugar
1/2 cup Oil
1 tsp baking soda
3/4 tsp salt
1 3/4 cups All-purpose Flour (or 50/50 white/whole wheat works very well)
1) Heat pumpkin and spices in a medium saucepan over medium heat until steamy and starting to thicken.
2) Whisk in water, then brown sugar, then eggs (beaten), and then oil.
3) Mix dry ingredients together in separate bowl and then pour into the wet ingredients and stir until just combined. May have a few small lumps. Do not over mix. Pour into prepared loaf pan(s)
Bake @ 350 degrees for 45-55 minutes until top springs back at touch. Cool 10 minutes before turning out.
Nutrition for 1/12 of large loaf: Calories: 210; Protein: 3; Carbs: 42; Fat 1; Fiber: 1.