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:

  • 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.

Print Friendly and PDF


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!

Online Cooking Classes

Online Cooking Classes
Click here for more information