3 C sugar (or 1 1/2 C sugar and 1 C agave nectar)  •  1 C canola oil
4 eggs  •  3 1/2 C flour  •  1 1/2 tsp sea salt  •  2 tsp baking soda
1 tsp cinnamon  •  1 tsp nutmeg  •  2/3 C water
1 15oz can pumpkin


Pumpkin may typically be associated with fall but in our house it’s a year-round treat. We love pumpkin; pumpkin waffles, muffins, chili, bread … not to mention cheesecake! There are so many great ways to use pumpkin and it happens to be good for you. Pumpkin is rich in dietary fiber, anti-oxidants, minerals and vitamins. I like this recipe because it is quick, easy and super moist. I also like the healthier options in this recipe because they don’t compromise the rich pumpkin and spice flavors.

Preheat oven to 350 degrees F.

Directions: Grease and flour loaf pans and set aside. In a large mixing bowl beat sugar, oil and (agave nectar) with a mixer until blended. Add eggs one at a time and beat well; set aside. In another large bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add flour mixture and water alternately, a little at a time until combined into the sugar mixture. Add in pumpkin and continue to beat until combined. Spoon batter into prepared pans. Sprinkle with sugar on top. Bake at 350 degrees F for about 55 minutes or until a toothpick comes out clean from the center. Cool before serving or storing.
Recipe adapted from BH&G New Cook Book, 12th Edition, p. 120, changes made by MB

Nutrition Facts: per serving according to BH&G cook book, p. 120
Calories 191  .  Total Fat 8g  .  Cholesterol 27mg  .  Sodium 197mg
Total Carbohydrate 29g  .  Fiber 1g

Makes 2 loaves

did you know: Agave nectar is a good substitute for sugar! You can use half sugar and agave, or all agave (2 C) instead of sugar. Also, if your looking to cut the fat, you can use apple sauce. There are always healthy options when baking your favorite breads and muffins.

… Happy Birthday to my favorite sis-in-law! Hope you have a great day! Love you!