A Lighter Pumpkin Bread

I am off to work on this rainy day, so I leave you with the best Pumpkin Bread I have ever tasted! Have a happy Saturday 🙂

This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with Baked Apples.

Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)

Ingredients

• 3  cups  all-purpose flour (about 13 1/2 ounces)
• 2  cups  sugar
• 2  teaspoons  baking soda
• 1  teaspoon  baking powder
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground cloves
• 1/4  teaspoon  ground nutmeg
• 2/3  cup  canola oil
• 3  eggs, lightly beaten
• 1  (15-ounce) can pumpkin
• 1/2  cup  dried currants or raisins
• Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

I took the two loaves to work yesterday and they were both gone in minutes!

The Apple Butter made it complete 🙂

Question: Do you have a good bread recipe you would like to share?