How to make it

  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes. Transfer to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
  • In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrape batter into 3 greased miniature disposable loaf pans (or 1 9-inch pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
  • Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. Recipe doubles easily and freezes well.
  • 231 calories per serving. 3g protein, 37g carbs, 8g fat (1g saturated), 28mg cholesterol, 1g fiber, 221mg sodium

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