Pumpkin Bread
a recipe that serves 6-8 by
Ingredients:
1/2 can (15-16 oz) Pumpkin Puree (must be puree)
1 1/2 cup flour
1 cup Splenda
1/3 cup butter
1 beaten egg
3 tablespoons Half & Half
1/4 cup water
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin spice*
Directions:
1. Pam a 4×8 loaf pan and preheat the oven to 350 degrees.
2. In a small bowl cream together the butter and sugar. In a medium bowl combine egg, half & half, water and pumpkin puree. In a small bowl combine flour, baking soda, baking powder, cinnamon, nutmeg and pumpkin spice.
3. Combine creamed butter with egg mix and slowly fold in flour mix. Mix well and pour into loaf pan and cook for 60-65 minutes. Loaf will be golden browned and will spring back when touched.
4. Cool on a wire rack for 10 minutes before removing from pan and let cool another 10 minutes before serving.
Notes:
If you do not have pumpkin spice replace it with the following: another 1/4 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 allspice or ground cloves.
*Pumpkin Puree is different from pure pumpkin, pumpkin filling and canned pumpkin.