Wednesday, December 9, 2009

Pumpkin Bread

A few days ago, I used half a can of pumpkin to make pumpkin pancakes. Today, I used the other half of that pumpkin to make pumpkin bread.

Out of several pumpkin bread recipes, I chose to make a version from Treebeard's cookbook because I had all the ingredients. The bread turned out moist and not overly sweet. Jacob and I enjoyed a warm slice as a snack.

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon baking soda
1 cup canned pumpkin
1/4 cup unsweetened apple sauce
1/4 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat oven to 350. Spray a 9x5" loaf pan with cooking spray. Set aside.
Sift flours, salt, sugar, and baking soda together into a medium bowl. In another bowl, blend pumpkin, applesauce, oil, water, eggs, and spices. Add flour mixture and stir until well blended. Pour batter into prepared pan.
Bake for 55 to 60 minutes or until toothpick comes out clean. Remove bread from pan and cool on a wire rack.

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