Pumpkin Bread
My mother-in-law makes the BEST pumpkin bread. I've made a few changes to her original recipe so that I can enjoy it with a little more abandon.
Makes 2 loaves.
Dry ingredients:
Wet ingredients:
Preheat oven to 350°. Oil, butter or spray (Misto) 2 loaf pans, then sprinkle pans with a little flour.
Mix dry ingredients in a bowl. Mix wet ingredients in a very large mixing bowl, then add dry ingredients. Mix well. Pour into 2 loaf pans. Bake for 1 hour 15 minutes, or until toothpick inserted into the middle comes out clean.
Freezes well. You can also make muffins: Bake 25 minutes for regular muffins and 15 minutes for mini-muffins.
Add-ons: Add 2 cups dark chocolate or carob chips for a truly decadent snack bread.
Makes 2 loaves.
Dry ingredients:
- 3 1/2 cups whole wheat flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 tsp. ground cloves
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1/2 tsp. ginger (I don't think this was in Nana's original recipe, so very optional)
- Note: If using sugar instead of agave nectar, add sugar to dry ingredients
Wet ingredients:
- 2 1/3 cup raw organic agave nectar (you can substitute 3 cups sugar, but add sugar to dry ingredients)
- 1 cup egg whites or 4 eggs
- 1/2 cup oil (I use extra virgin olive oil but use whatever you like)
- 1 cup water
- 1 15 oz. can pure pumpkin
Preheat oven to 350°. Oil, butter or spray (Misto) 2 loaf pans, then sprinkle pans with a little flour.
Mix dry ingredients in a bowl. Mix wet ingredients in a very large mixing bowl, then add dry ingredients. Mix well. Pour into 2 loaf pans. Bake for 1 hour 15 minutes, or until toothpick inserted into the middle comes out clean.
Freezes well. You can also make muffins: Bake 25 minutes for regular muffins and 15 minutes for mini-muffins.
Add-ons: Add 2 cups dark chocolate or carob chips for a truly decadent snack bread.
