I wanted to share this recipe for Pumpkin Bread! I am not a pumpkin fan usually, but my Visiting Teacher brought me this yummy bread about a month ago and I have made several loaves since. It is great for breakfast or just for a snack, with chocolate chips or without! You have to try it!! And...for all you health nuts...there is a healthier version as well! Enjoy!!!
Spiced Pumpkin Bread
Makes 2 loaves
Dry mix
2 cups all purpose white flour
1 1/3 cups whole wheat flour**
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon cinnamon
1 teaspoon all spice
1/2 teaspoon nutmeg
1/4 teaspoon ginger
Wet mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
1 3/4 cups pumpkin (or about 1 15 oz can, 1/2 of large 29 ounce can)
1 3/4 cups sugar
Directions
1. Preheat oven to 350, grease 2 loaf pans.
1. Mix all dry ingreidents in a large bowl. Stir well with a metal whisk, set aside.
2. In a medium bowl beat eggs, oil and sugar together. Add buttermilk and pumpkin and mix well.
3. Fold wet mixture into dry and stir just until blended, making sure there are no dry clumps but being careful not to overmix.
4. Pour batter into prepared pans, bake for 1 hour, check at 55 minutes with toothpick or thin knife, which should come out clean with a few moist crumbs.
5. Let bread sit for at least 15 minutes before removing from pan.
* Bread will keep wrapped in the refrigerator for 1 week or in freezer for up to 1 month.
** To make this "dangerously delicious", replace wheat flour with white and add 2 cups of semisweet chocolate chips. A lot of the time I keep the wheat flour and just add the chocolate chips. This recipe is very versatile, add more or less of the spices to your preference or use all wheat flour for an even healthier version.
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