My personal interpretation of the popular Italian dessert. Literally, “Panna Cotta” means “cooked cream.” They enjoyed it, and I made it for my husband to bring to a work event. Every year after then, they have sent him home with a request for it! To go with it, I made a straightforward strawberry sauce. It truly enhances the dish!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- 2 eggs
- ⅓ cup Almond Breeze Vanilla almondmilk
- 1 cup canned pumpkin puree
Instructions
- Heat oven to 350 degrees F. Grease 9×5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
- In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.
- Nutrition Analysis per serving: Calories 260, Calories from Fat 90, Total Fat 10g (15% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 220mg (9% DV), Carbohydrates 40g (13% DV), Dietary Fiber 1g (4% DV), Sugars 26g, Protein 3g, Vitamin A 50%, Vitamin C 2%, Calcium 2%, Iron 6%.
Reviews
very moist!
This will be the fifth time I’ve made this bread. And instead of ginger I substitute it with ground pumpkin pie spice.
This recipe is very good. I had to cook it for the full 70 minutes and wished I cooked it a little longer. It might have been slow to cook because I used a ceramic Pampered Chef bread pan. I will try a regular bread pan next time.
I made this recipe with a few differences. I used fresh pumpkin instead of canned and I believe that made this bread taste above and beyond my expectations! I also didn’t have any nuts on hand so I used some dairy free dark chocolate chips. Everyone was raving about the bread!
I made this last night and it turned out great! Very moist. I brought it to work and my co-workers ate it up!
Delicious and moist!
Didn’t change anything only added nuts and cranraisins. Delicious!
Very good. I will definitely use this often. I would like to try it with some nuts next time.
I followed the recipe just as it was but at the end I added walnuts I had on hand this recipe did have quite a different taste than I expected and in the ingredients list the canned pumpkin wasn’t listed!! I think in the future I will skip this one!!
The pumpkin bread was delicious. I followed the directions to the letter.
So moist! I followed the recipe exactly except that I hand-mixed the dry ingredients then I beat ALL of the ingredients on low until mixed. I found the parchment paper in the bottom of the pan really helped to remove the loaf! I had to cook mine the entire 70 minutes.