Instructions
1
|
Preheat the oven to 350°F.
2
|
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
3
|
Place the canola oil, brown sugar, granulated sugar, eggs, pumpkin puree, milk, and vanilla in a large mixing bowl. Whisk vigorously until smooth and combined.
4
|
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not overmix.
5
|
Pour the batter into the prepared loaf pan.
6
|
Bake the pumpkin bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
7
|
Check to see that bread is done. Remove from oven or add time as needed.
8
|
Allow bread to rest in the pan for 10 minutes, then release onto a cooling rack.
9
|
Allow bread to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top plastic bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.
40.07 g
Carbs
12.87 g
Fat
4.36 g
Protein
290.3 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Intelligent Tags
Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Fat
Low Sugar
Smart Nutrition
Nutrition Per Serving
Energy
290 kcal(15%)
Total Fat
13 g(20%)
Saturated
1 g(8%)
Trans
0 g(2%)
Unsaturated
0 g(1%)
Cholesterol
38 mg(13%)
Total Carbs
40 g(13%)
Fiber
1 g(5%)
Sugars
19 g(53%)
Proteins
4 g(9%)
Sodium
194 mg(8%)
Polyunsaturated
4 g(0%)
Monounsaturated
8 g(0%)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index 6 Moderate
Glycemic Load 1 Low
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