Pumpkin Bread

Pumpkin Bread

DRY
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. brown sugar
1/4 c. granulated sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
pinch nutmeg (less than an 1/8 tsp.)

WET
1 egg
1/4 c. cooking oil (peanut, vegetable, melted coconut, it's up to you)
1 c. pumpkin puree
3 Tbsp. buttermilk + 1/2 c. milk

Preheat oven to 350F. Grease loaf pan.

Combine dry ingredients in a large mixing bowl, making sure all the clumps of brown sugar are broken up. Set aside.

Whisk egg in a small bowl. Add the rest of the wet ingredients and stir until smooth.

Mix wet ingredients into dry ingredients, stirring until combined. Adding more milk if necessary (it doesn't need to be buttermilk).

Pour batter into greased loaf pan and bake for 55-60 minutes or until knife comes out clean. Allow to cool on a rack for about 10 minutes before running a knife along the edges and then removing the loaf from the pan.

Once completely cool, store the bread wrapped in plastic. Whether you leave it on the counter or pop it into the fridge is up to you!

Enjoy!!!


View original recipe HERE.