Servings: 12
Total time: 1.5 hour
Ingredients:
14 1/2 ozs Pureed Pumpkin
1/2 cup Butter, Unsalted
2 Egg
1/2 cup Cane Sugar
2 cups Whole Wheat Flour
1 tsp Vanilla Extract
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/2 tsp Salt
Preparation
- Preheat oven to 350ºF (177ºC). Lightly grease a 9x5 loaf pan or line it with parchment
- Add the pumpkin, butter, eggs, and vanilla to a large bowl. Stir to combine.
- Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt. Blend until smooth.
- Transfer the batter into the loaf pan. Bake for 60 minutes, then place a piece of foil or parchment on top. Bake for another 15 minutes, or until a cake tester inserted Into the center comes out cleanly. (The foil or parchment will prevent over-browning while the bread continues baking.)
- Remove the loaf from the oven and allow to cool in the pan for at least 5 minutes.
- Remove from the pan and let cool entirely before slicing. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to five days.
Freezing: Slice and wrap well in plastic wrap. Place in a ziploc bag and store in the freezer for up to six months.
Nutrition Facts:
- Serving Size: One slice
- Calories: 194.6
- Fat: 9.2 grams
- Cholesterol: 51.4 milligrams
- Sodium: 216.5 milligrams
- Carbohydrates: 25.9 grams
- Dietary Fiber: 3.1 grams
- Total Sugars: 9.9 grams
- Protein: 4.1 grams