Monday, November 9, 2009

Pumpkin Bread with a twist


I love pumpkin bread so decided this season I would work on making a slightly healthier version than most recipes. So here is what I came up with:
Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 2 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 cups brown sugar
  • 3 cups whole wheat pastry flour
  • 1/2 cup flax meal
  • 2 teaspoons baking soda
  • 2 teaspoon ground cinnamon
  • Optional ingredients dried cranberries or walnuts.
  • Makes 2 loaf pans
  • Preheat oven to 350 degrees F. Grease 7x3 inch loaf pans.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, flax meal, baking soda, and cinnamon.
  • Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  • Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


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2 comments:

Madeline and Family said...

That sounds perfect for my stew tomorrow night. I love pumpkin bread. Thanks for this recipe.

Heathie said...

Sounds so tasty! I would definitely add the dried cranberries. Yum!

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