Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup vegetable oil
1 ½ cups white sugar
2 eggs
1 cup pumpkin puree
⅓ cup water
Optional: ½ cup chopped walnuts or pecans
Directions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate large bowl, beat together the oil, sugar, eggs, pumpkin, and water until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Fold in the chopped nuts if desired.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories:
290
Fat:
12
Carbohydrates:
44
Protein:
3
Sodium:
320
Fiber:
2
Sugar:
28
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