Moist Spiced Pumpkin Bread

Moist Spiced Pumpkin Bread – There are two problems with most pumpkin breads and either they are too dry or lack pumpkin flavor. Sometimes both problems make pumpkin bread a bread people will buy and not make at home. This adaptation from my Bodacious Banana Bread is so moist and so delicious, it was gone in my house in one day. Gone. Try it. It will be a hit. Moist Spiced Pumpkin Bread is a keeper.

INGREDIENTS

Use one bowl for wet and one for dry.

a large beaten egg

a can pumpkin puree

1/2 cup Greek yogurt

1/4 cup applesauce

1 tsp vanilla extract

1 1/2 cups flour

1 cup coconut / palm sugar

a tsp baking powder

1 tsp baking soda

a tsp cinnamon

1 tsp allspice

METHOD

Preheat oven to 350F

Spray a loaf pan with cooking spray

Whisk dry ingredients.

Stir wet ingredients.

Add wet to dry and stir up until just combined.

Put batter in loaf pan and bake for 50 -55 minutes, until toothpick comes out clean.

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About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

 

 

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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