Pumpkin Bread
The original recipe was from Allrecipes.com. The recipe below includes my modifications, with the assistance of reviews of the original recipe.
INGREDIENTS:
1 (15 oz) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2/3 cup water (or rum)
1 cup white sugar,
1 cup brown sugar
3 1/2 cups whole wheat flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
walnuts, chopped
DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour three 7 x 3 inch loaf pans. (9 inch loaf pans are fine too. To make it easier to remove the loaf, cut waxed paper to fit the bottom of the pan.)
Mix together pumpkin puree, eggs, oil, applesauce, water, and sugar until well blended. In a separate bowl, mix together flour, baking soda, salt, walnuts, and spices. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.
NOTES:
I plan to leave one loaf as is for dinner. I plan to make the other loaf more suitable for a snack or breakfast with the following additions: 1 tsp vanilla extract, and chocolate chips [frozen (to help the chips keep their shape) and tossed in flour (to prevent the chips from sinking to the bottom)]. If I have extra batter, I'll make muffins or mini-muffins, perhaps adding cranberries to some and chopped, crystallized ginger.
INGREDIENTS:
1 (15 oz) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2/3 cup water (or rum)
1 cup white sugar,
1 cup brown sugar
3 1/2 cups whole wheat flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
walnuts, chopped
DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour three 7 x 3 inch loaf pans. (9 inch loaf pans are fine too. To make it easier to remove the loaf, cut waxed paper to fit the bottom of the pan.)
Mix together pumpkin puree, eggs, oil, applesauce, water, and sugar until well blended. In a separate bowl, mix together flour, baking soda, salt, walnuts, and spices. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.
NOTES:
I plan to leave one loaf as is for dinner. I plan to make the other loaf more suitable for a snack or breakfast with the following additions: 1 tsp vanilla extract, and chocolate chips [frozen (to help the chips keep their shape) and tossed in flour (to prevent the chips from sinking to the bottom)]. If I have extra batter, I'll make muffins or mini-muffins, perhaps adding cranberries to some and chopped, crystallized ginger.