Ahhhh, the comforts of fall....the cooler weather, the changing leaves, the wonderful smells (apple crisp, my favorite caramel candle scents) and the FOOD. I love baking this time of year. Pumpkin is one of my favorite flavors and I relish my mother's pumpkin bread. It is a simple, yet amazing, recipe that comes together quickly and easily. It is not low-fat or low-sugar, but it's made from scratch with love. :) I love using my mini loaf pans, so that I can share with others. An important thing to remember when preparing baked goods, is to use unbleached flour. I always use King Arthur brand flours in my baking. My favorite is the unbleached white wheat flour. We don't need any unnecessary chemicals in our food. I hope that this recipe brings comfort to your home, like it does mine. Enjoy~ Pumpkin Bread
IngredientsSift together:3 1/2 cups unbleached white wheat flour (such as King Arthur brand)2 tsp baking soda1 1/2 tsp sea salt1 1/2 tsp cinnamon1/2 tsp nutmeg *You can also substitute 2 tsp pumpkin pie spice for the cinnamon and nutmeg (but I prefer more cinnamon flavor)Beat together:4 cage-free organic eggs1 cup natural brown sugar (or whey low brown www.wheylow.com)1 cup organic white sugar (or whey low regular)1 cup canola oil2 cups pureed pumpkinAdd dry ingredients to wet ingredients until just blended. Do not over mix. Pour into one large bread pan and bake at 350 for 45 minutes or 6 mini loaf pans for 30 minutes or until a toothpick comes out clean. Fresh from the oven....What is delicious served with homemade pumpkin bread? Lilly's Gourmet Maple Butter. So good!
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