Pumpkin Bread Bundt

Put that pumpkin pie spice to work with a dense, moist pumpkin bread. Be sure to use regular canned pure pumpkin (unsweetened - not pumpkin pie filling), and you can use 2 tsp vanilla if you don't have maple extract. Oh - and do yourself a favor - use a cooking spray with flour in it, like Pam for Baking or Baker's Joy, and you won't have any trouble getting the cake out of the bundt pan.

You'll need:

• 2 1/2 c all-purpose flour
• 1 c brown sugar
• 1 Tbs pumpkin pie spice
• 1 tsp baking soda
• 1 tsp baking powder
• 1 - 15 oz can pumpkin puree
• 3/4 c vegetable oil
• 1/4 c water
• 1 tsp vanilla extract
• 1 tsp maple extract

Preheat oven to 350 F.

In a large mixing bowl, sift together flour, sugar, pumpkin pie spice, baking soda, and baking powder.

Combine pumpkin, oil, water, and extracts in a large measuring cup. Pour into the dry ingredients and stir gently with a spatula until just combined.

Grease a bundt pan generously. Pour the batter in, and bake 45 minutes - until a knife inserted in the bread comes out clean.

Let cool 15 minutes in the pan, then invert onto a plate and let cool completely.

Pumpkin Bread Bundt

Yield: 16

Author: Flan and Simple

Prep time: 5 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 4 M

Put that pumpkin pie spice to work with a dense, moist pumpkin bread. Be sure to use regular canned pure pumpkin (unsweetened - not pumpkin pie filling), and you can use 2 tsp vanilla if you don't have maple extract. Oh - and do yourself a favor - use a cooking spray with flour in it, like Pam for Baking or Baker's Joy, and you won't have any trouble getting the cake out of the bundt pan.

Ingredients

• 2 1/2 c all-purpose flour
• 1 c brown sugar
• 1 Tbs pumpkin pie spice
• 1 tsp baking soda
• 1 tsp baking powder
• 1 - 15 oz can pumpkin puree
• 3/4 c vegetable oil
• 1/4 c water
• 1 tsp vanilla extract
• 1 tsp maple extract

Instructions

1. Preheat oven to 350 F.
2. In a large mixing bowl, sift together flour, sugar, pumpkin pie spice, baking soda, and baking powder.
3. Combine pumpkin, oil, water, and extracts in a large measuring cup. Pour into the dry ingredients and stir gently with a spatula until just combined.
4. Grease a bundt pan generously. Pour the batter in, and bake 45 minutes - until a knife inserted in the bread comes out clean.
5. Let cool 15 minutes in the pan, then invert onto a plate and let cool completely.

Nutrition Facts

Calories

210.32

Fat (grams)

10.46

Sat. Fat (grams)

0.83

Carbs (grams)

27.32

Fiber (grams)

1.02

Net carbs

26.30

Sugar (grams)

11.33

Protein (grams)

2.22

Sodium (milligrams)

113.73

Cholesterol (grams)

0.00

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