Pumpkin Bread deserves a spot on your Thanksgiving table but can be enjoyed on any occasion.
Pumpkin Bread
Yields: 16 servings
Prep Time: 10 mins
Cook Time: 1 hour 30 mins
Total Time: 1 hour 55 mins
Ingredients
4 large eggs
honey 1 c.
1 can (15 ounces) unsweetened pumpkin puree
vegetable oil 1 c.
2 c. whole wheat flour
1 3/4 c. unbleached all-purpose flour
2 tsp. baking soda
3/4 tsp. salt
nutmeg 1 tsp.
ground cloves 1 tsp.
cinnamon 1 tsp.
1/2 c. plain low-fat yogurt or buttermilk
Directions
- Preheat the oven to 325°F. then butter two 9 x 5-inch loaf pans.
- In a large bowl, whisk together the eggs and honey. Also, whisk in the pumpkin and oil.
- Now, whisk together in a medium bowl, the flours, baking soda, salt, nutmeg, cloves, and cinnamon. Add portions of the flour mixture and the yogurt alternately into the pumpkin mixture. That is, begin and end with the flour mixture.
- Pour the batter into the loaf pans. Bake for 1 hour 30 minutes, or until a toothpick inserted in the center of a loaf comes out clean. However, if the loaves are overbrowning, tent with foil. Remove from the pans and cool on a rack.
So, here’s what to do with that big old pumpkin that’s been sitting around!
Source: prevention©
Photo credit: vonEisenstein/Getty Images
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I admit, I hate pumpkin flavoured things. This doesn’t look half bad though!