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Pumpkin Bread!

Well… it’s that time of year! PUMPKIN EVERYTHING! 

The other day, I decided it was time to make pumpkin bread… in the process, I scoured all the recipes I have. I found one and thought, ‘Awesome! No butter in this one… I’ll use it!’ 

As I’m measuring out the ingredients, I begin to combine them… and decide to look at the recipe ONE LAST TIME. Wouldn’t you know… it calls for 1 CUP of OIL. That floored me… a CUP… of OIL. Ugh! I’m trying to lose some weight here people… seriously? Plus… I didn’t even have the right oil. So… like I do with most recipes… I decided to experiment and simply omit the oil… and the water. 🙂 The result? Great! My Hubby LOVED this bread. I enjoyed it… even though it calls for 3 cups of sugar (which floored me too), you really can’t tell. Here ya go!

Pumpkin Bread- Oil and Butter Free!

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4 Eggs

3 C Sugar

3.5 C Bread Flour (Regular White Flour will do just fine also)

1 Tsp. Salt

2 Tsp. Baking Soda

1 Tbls Pumpkin Pie Spice

2 C Pumpkin Puree

 

Preheat oven to 350°F. Mix all ingredients, pour into a greased loaf pan*. Bake for 60-70 Minutes, or until toothpick inserted in the center comes out clean. Cool… slice… enjoy!

*Note! I have an over sized (length wise) Loaf pan that I use… however, this would make 2-3 Loaves if using a regular loaf pan. 

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