This pumpkin bread will be a favorite during the holidays. Make a full loaf, two mini loaves or 6 large Texas-sized muffin shapes. The moist pumpkin keeps fat at a minimum, yet makes for a moist bread. Make extras for gifts.
Moist Pumpkin Bread
1/3 cup cooking oil
1/3 cup water
1 cup canned pumpkin
1 1/3 cups sugar
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1. Preheat microwave-convection oven to 350 degrees. Combine oil, water, pumpkin and sugar in large mixing bowl. Mix until well blended. Add eggs, one at a time, beating well after each. Add remaining ingredients; mix with whisk just until smooth. Pour into one ungreased 9 x 5-inch silicone loaf pan or two 7 x 3-inch loaf pans.
2. COMBINATION BAKE on low rack with 10% microwave power at 350 degrees for 30 to 35 minutes for large loaf or 27 to 29 minutes for two mini loaves or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely; wrap tightly and refrigerate.
One Large or 2 Small Loaves
>Bread keeps about 5 days in refrigerator; freeze for longer storage.
>Freeze extra pumpkin for another use.
>If not using silicone pans, be sure to grease before adding batter.
>Batter can be baked in 6 silicone Texas-sized muffin cups. Decrease time to 15 to 18 minutes.