Monday, November 2, 2009

Pumpkin Bread...

 I usually make 2 loaves or 8 mini loaves and 12 regular muffins.
Pumpkin Bread Recipe
•3 cups of unbleached, all-purpose flour
•2 tsp. baking soda
•3/4 tsp. salt
-2 cups sugar
•1 1/2 tsp. cinnamon
•1/2 tsp. nutmeg
•1/2 tsp. allspice
•2 1/4 cups canned pumpkin puree

•1 cup oil
•4 large eggs
•3/4 cup chopped pecans
•1/4 cup chocolate chips
(opt)Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray. Mix flour, baking soda, salt, cinnamon, nutmeg and cloves together in a small bowl. Add nuts.
You can add choc chips here or put them on top of batter, once in pans.

Mix remaining wet ingredients. Add dry ingredients to wet, stirring just until moistened (over-mixing will cause the bread to become too tough). 
Bake for approx. 45 to 55 minutes for loaves.
Bake 22 to 25 minutes for mini loaves and muffins.

You can top bread with choc chips, cream cheese frosting, or drizzle with melted white chocolate. 

To make this low-fat, use applesauce in the place of 3/4 cup of the oil and use beaten egg whites in place of part or all the eggs.

Be sure to visit: Tasty Tuesday and Tempt My Tummy Tuesdays


heartnsoulcooking said...

GREAT!!! recipe for low-fat pumpkin bread and anything with chocolate sounds GREAT!!! to me.

Rachel said...

I am going to have to try this one!