Wednesday, November 17, 2010

"Healthified" Pumpkin Bread - Recipe

Here is another good recipe that takes advantage of your food storage. You can use your dry egg powder in place of fresh, powdered milk and of either canned or frozen pumpkin.
Healthified Pumpkin Bread  from EatBetter America
Prep Time:20 min
Start to Finish:2 hr 40 min
makes:2 loaves (12 slices each)
2cups Gold Medal® all-purpose flour
1 1/2cups Gold Medal® whole wheat flour
2cups sugar
2teaspoons baking soda
1teaspoon baking powder
1teaspoon salt
1teaspoon ground cinnamon
1teaspoon ground nutmeg
1teaspoon ground allspice
1/2teaspoon ground cloves
1can (15 oz) pumpkin (not pumpkin pie mix)
1cup fat-free (skim) milk
3/4cup fat-free egg product
1/2cup canola oil
  • Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.
  • In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.
  • Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons.

"Healthified" Pumpkin Bread - Whole Grains - Eat Better America