Fresh Pumpkin Bread

• 3/4 cup sugar or 3/4 cup Splenda sugar substitute
• 1/2 cup brown sugar or 1/2 cup Splenda brown sugar blend, packed
• 1 cup cooked pumpkin, mashed or 1 cup canned pumpkin
• 1 tablespoon vanilla extract
• 1/2 cup oil
• 2 eggs
• 1/4 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 teaspoons pumpkin pie spice
• 1/2 cup nuts (optional)

1. Preheat oven to 350u0b0F Spray standard size loaf pan with cooking spray.
2. Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
3. Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
4. Pour into prepared baking dish.
5. Bake at 350u0b0F for 1 hour 15 minutes.
6. Options:
7. BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
8. MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
9. Freezable for a quick, healthy alternative for dessert.

sugar, brown sugar, pumpkin, vanilla, oil, eggs, water, flour, baking soda, salt, pumpkin pie spice, nuts

Taken from www.food.com/recipe/fresh-pumpkin-bread-200502 (may not work)