This Easy Pumpkin Bread was so moist and tender. Used homemade pumpkin puree or you could pick a can of pumpkin puree if you are pressed for time, both work for this recipe.
Make it healthier by using whole wheat flour and naturally sweetened by coconut sugar instead of white sugar. This Easy Pumpkin Bread was mild sweet but you could add up to 1 cup of sugar if you want it sweeter.
Like most of quick bread, it involves combining dry ingredients with wet ingredients just with rubber spatula. After well combined, it is ready for baking. Mine done exactly 60 minutes as oven varies from one another, please check before 5 minutes of baking time.
If you feel to have a smaller bites, turn this into muffin, fill 3/4 full each muffin cups with batter and bake for 20 - 22 minutes. You could mix in about 1/2 cup each of chopped walnuts and raisin if desired.
This bread is good for 3 days at the counter or up to 1 week if refrigerated in an airtight container in a single layer.
Until Jump Break
