I found some pumpkin puree in my freezer that I need to use this morning, and I got excited because this gives me an excuse to make pumpkin bread! To me, waking up to some warm pumpkin bread and coffee is like Heaven shining down on me with all of it's radiant glory. I can't let myself really enjoy it though unless I make it my way, which is a slightly healthier version of your everyday pumpkin bread. It is made with whole wheat flour, flax seed meal, baking powder in place of baking soda, apple sauce and turbinado....and it's so moist if you can believe it! So, without further ado, the recipe!
Not so guilty pumpkin bread
Ingredients:
3 cups whole wheat flour
1/2 cup flax seed meal
7 teaspoons aluminum free baking powder (or 2 tsp baking soda 1 tsp bp)
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups turbinado
1 cup of organic no sugar added apple sauce
4 eggs, beaten
2 cups solid packed pumpkin puree
2/3 cup water
Directions:
1. Preheat oven to 350 F. Grease two loaf pans.
2. In a medium mixing bowl, combine flour, flax seed meal, baking powder, salt, nutmeg, allspice, cinnamon and cloves with a wooden spoon or whisk.
3, In a large bowl with an electric mixer, blend turbinado, apple sauce and eggs. Stir in pumpkin puree. Slowly blend in the flour mixture to your wet ingredients. While blending the mixture, add the water incrementally.
4. Pour the batter into the two greased loaf pans and bake for about 90 minutes. Let cool on wire racks for ten minutes before removing from pan.
An that's all folks. Hope you enjoy it!
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