Spicy Pumpkin Bread

(Becky Luigart-Stayner)

This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg.  Top with a sprinkling of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread.

Cook Time:

Prep Time:

Total Time:

Servings: 1

Ingredients:

3 1/2 Cup all-purpose flour

2 Teaspoon baking powder

1 Teaspoon ground allspice

1 Teaspoon ground cinnamon

1 Teaspoon ground nutmeg

3/4 Teaspoon salt

1/2 Teaspoon baking soda

1/2 Teaspoon ground cloves

1 1/3 Cup packed brown sugar

3/4 Cup fat-free milk

1/3 Cup vegetable oil

2 Teaspoon vanilla extract

2 Large eggs

1 (15-ounce) can pumpkin

Cooking spray

1/3 Cup chopped walnuts

Preparation:

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. 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; cut each loaf into 12 slices.