Tuesday, October 18, 2011

Pumpkin bread

Another fall favorite. This version is not to sweet, so for the sweet-toothed among us, the sugar amount can be upped by a cup.

2 cup flour
1.5 cup whole wheat flour
2 cups brown sugar
1 tsp cinnamon
1 tsp nutmeg
0.5 tsp cloves
0.25 tsp ginger
2 tsp baking soda
1 tsp salt

4 eggs
1 cup oil
2/3 cup water
15 oz pumpkin puree

Preheat oven to 350F. Grease and flour two 9x5 inch pans.

Mix oil, eggs, pumpkin puree, water and sugar until well-blended.

In a separate bowl mix dry ingredients. Combine with wet.

Pour into baking shapes, bake for about 60 minutes (or until toothpick inserted in center comes out clean).

Cool in shape for 2-3 minutes, then finish cooling covered on a cookie rack.

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