I love pumpkin bread and really feel like fall has arrived when I smell the pumpkiny-cinnamony aroma wafting from the oven.
Not only is pumpkin bread fantastic, but it is loaded with beta-carotenes, carotenoids, fibre, potassium, and zinc. I really sound like I know what I'm talking about, don't I? Well I just Googled it and thought I would impress all of you with how healthy pumpkin is. I'm willing to make it for a lot of less virtuous reasons than that, but all those beta-watchamacallits certainly help convince me I am doing a good thing when I make it.
Just in case you are getting the pumpkin cravings, here is my recipe - quick, easy, and sooo delish.
Ingredients:
2 cups flour (even better would be to use 1 cup of all-purpose flour and 1 cup of whole wheat flour)
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp each of allspice, ground ginger, and salt
3/4 cup brown sugar
1 egg
1/2 cup sour milk (add 1 tsp vinegar to 1/2 cup milk)
1 tsp orange zest
1 1/2 cups canned pure pumpkin (make sure it is pure pumpkin and not pumpkin pie filling)
1/2 cups raisins (optional)
Method:
1. Preheat oven to 350F. Oil a 9 x 5 x 3 (1.5 L capacity) inch loaf pan.
2. Measure dry ingredients into a large mixing bowl and stir.
3. Make a well in the centre of the dry ingredients and add the wet ingredients (the recipe said to combine them together in another bowl first, but between you and me I just dumped them in and it worked). Stir just until blended - batter will be very thick.
4. Turn into loaf pan and smooth the top. Bake in the centre of the oven for about 70-75 minutes. Turn out of a pan and cool on a rack.
Very tasty and thankfully the good news about all the health properties justifies my eating seconds and even thirds!
Not only is pumpkin bread fantastic, but it is loaded with beta-carotenes, carotenoids, fibre, potassium, and zinc. I really sound like I know what I'm talking about, don't I? Well I just Googled it and thought I would impress all of you with how healthy pumpkin is. I'm willing to make it for a lot of less virtuous reasons than that, but all those beta-watchamacallits certainly help convince me I am doing a good thing when I make it.
Just in case you are getting the pumpkin cravings, here is my recipe - quick, easy, and sooo delish.
Ingredients:
2 cups flour (even better would be to use 1 cup of all-purpose flour and 1 cup of whole wheat flour)
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp each of allspice, ground ginger, and salt
3/4 cup brown sugar
1 egg
1/2 cup sour milk (add 1 tsp vinegar to 1/2 cup milk)
1 tsp orange zest
1 1/2 cups canned pure pumpkin (make sure it is pure pumpkin and not pumpkin pie filling)
1/2 cups raisins (optional)
Method:
1. Preheat oven to 350F. Oil a 9 x 5 x 3 (1.5 L capacity) inch loaf pan.
2. Measure dry ingredients into a large mixing bowl and stir.
3. Make a well in the centre of the dry ingredients and add the wet ingredients (the recipe said to combine them together in another bowl first, but between you and me I just dumped them in and it worked). Stir just until blended - batter will be very thick.
4. Turn into loaf pan and smooth the top. Bake in the centre of the oven for about 70-75 minutes. Turn out of a pan and cool on a rack.
Very tasty and thankfully the good news about all the health properties justifies my eating seconds and even thirds!
I love anything pumpkin, but expecially bread. Your's looks devine! I'm dreaming of a piece right now...
ReplyDeleteThis is way healthier than the recipe I make. Mine calls for 1 c. of oil and white sugar. I was going to try substituting apple sauce but I think I'll just try your recipe the next time. Thanks!
ReplyDeleteLooks delicious Grace...interesting idea with the milk and vinegar. Mine calls for eggs, canola oil and orange juice. I look forward to trying this one...love Orange Pumpkin bread. I also like to add dried cranberries in place of raisins. :) Thank you!!
ReplyDelete