Eggless Pumpkin Bread

 

• 1 3/4 cup flour
• 2 tsps baking powder
• 1/4 tsp baking soda
• 2/3 cup sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/8 tsp clove
• 1/2 tsp ginger
• 1/8 tsp nutmeg
• 2 dollops sour cream or greek yogurt (a dollop is a heaping tablespoon)
• 1 cup pumpkin puree
• 1/4 cup melted butter, cooled
• 1/2 cup chopped walnuts

Sift together the flour, baking powder, baking soda, and salt.
In a separate bow,l mix the sugar, nuts, sour cream, pumpkin, and melted butter.
Add the dry ingredients to the pumpkin mixture and mix until just combined.
Spoon the batter into a lightly grease and floured 8x4" loaf pan. I use a glass loaf pan for all my quick breads so that the crust doesn't get too dark.
Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes and then turn out onto a wire rack to finish cooling.