Monday, October 12, 2009

Pumpkin Bread

Pumpkin bread is one of those truly fall dishes that makes my kitchen smell wonderful. My favorite recipe is uses whole-wheat flour which makes me feel a little less guilty indulging in it for breakfast and an evening snack.


2 1/2 C Whole-wheat flour

1/2 C yellow or white corn meal

2 t baking soda

1 t ginger ( I like to use freshly grated but ground is fine too)

1 1/2 t ground cinnamon

1/2 t ground cloves

1/2 t ground nutmeg

1/2 t salt

2/3 C unsalted butter softened

1 1/2 C sugar

15 oz can pumpkin

4 oz unsweented applesauce

4 eggs

2/3 C water

1 C raisins (optional)

1/2 chopped walnuts (optional)

Preheat oven to 350 degrees, grease and flour 9 x 13 dish or use muffin tins.

In a medium bowl combine dry ingredients in a medium bowl. In a large bowl combine butter and sugar until well blended, as pumpkin eggs and water. Add dry ingredients to wet until just blended. Stir in walnuts and raisins. Depending on what dish you are baking in cooking time ranges from 20-60 minutes. Test with toothpick to be sure.

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