Pumpkin Bread

Ingredients:

  • 2 cups sugar
  • 2 cups canned pumpkin
  • 2/3 cups water
  • 4 large eggs
  • 1/2 cup cooking oil
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 3-1/2 cups all-purpose white flour

Preparation:

  1. Preheat the oven to 350º F.
  2. In a large mixing bowl beat together the sugar, pumpkin, water, eggs and oil.
  3. Add the baking powder, cinnamon, ginger, salt, baking soda and flour. Stir until smooth.
  4. Pour the batter into 3 loaf pans and bake for 45 minutes or until inserted toothpick comes out clean.
  5. Cool loaves in the pans for 10 minutes, then remove and cool on wire racks. Cut each loaf into 10 slices when ready to serve.

Helpful Hints

  • To modify for a low-fat, low-cholesterol diabetic diet, substitute 1/2-cup low-cholesterol egg product for two of the eggs and substitute 1-cup Splenda® granular sweetener for 1-cup sugar. Carbohydrate is reduced to 18 grams, fat to 4 grams, cholesterol to 14 mg and calories to 120.
  • Add a cup of fresh cranberries to batter before baking for variety.

Recipe from davita.com