Moist Pumpkin Bread

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, dark or light
  • 1/2 tsp Cinnamon
  • 1/2 cup Granulated sugar
  • 1/2 tsp Pumpkin spice
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Oil

• Liquids

  • 1/3 cup Water

Found on kitchennostalgia.com

Description

Directions

• In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices.
• In another bowl, combine egg, pumpkin puree, oil and water. Add wet ingredients to dry ingredients. Mix until combined.
• Grease one 9×4 (6 cups or 1.4 liters volume) loaf pan and pour the batter into it.
• Bake at 350 F (175 C) for 45-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for about 5 minutes. Then take out of the pan and wrap in aluminum foil. Let it cool off completely.