Pumpkin Bread Recipe

There are many pumpkin bread recipes out there to choose from. Sometimes choosing one can be difficult. All I can say is: THIS PUMPKIN BREAD RECIPE ROCKS!!!!! This recipe has a lowfat version and a lowest fat version and they are both very good. In fact, I like the lowfat version better than the full fat version. I have taken this pumpkin bread to many parties, to work, and on hiking trips. I have made it for Thanksgiving and Christmas. Everybody loves it. It is nice and moist.

Ingredients:

3 ½ cups all-purpose flour
3 cups sugar
2 tsp baking soda
1 ½ tsp salt
1 tsp nutmeg
3 tsp cinnamon
2 tsp allspice
1 tsp pumpkin pie spice
1 cup oil
1 16 oz can of pumpkin
2/3 cup of water
4 eggs
1 cups raisins (optional)
½ cup nuts (optional)

Mix everything together and bake in greased loaf pans in a preheated 350 degree oven for 1 hour. Fill the loaf pans about ½ full of batter. To test the bread: insert a toothpick into the center of the loaf and if it comes out clean, it is done. Do not over bake as that will dry out the bread.

Lower fat variation: substitute part or all of the oil with applesauce. This recipe works to substitute all of the oil with applesauce but I usually substitute about ½ of the oil with applesauce. So ½ cup applesauce and ½ cup oil is what I use. That seems to work the best for me.

This bread is yummy so enjoy!!!!

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