"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)

2	cups Gold Medal® all-purpose flour
1 1/2	cups Gold Medal® whole wheat flour
2	cups sugar
2	teaspoons baking soda
1	teaspoon baking powder
1	teaspoon salt
1	teaspoon ground cinnamon
1	teaspoon ground nutmeg
1	teaspoon ground allspice
1/2	teaspoon ground cloves
1	can (15 oz) pumpkin (not pumpkin pie mix)
1	cup fat-free (skim) milk
3/4	cup fat-free egg product
1/2	cup 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

White Bean and Chicken Chili with Italian Cheese Bread

My computer is officially incompatible with my cameras and flip video. Now how's that for the worst thing that can happen to a blogger? Old camera technology with new computer is a recipe for disaster. Bummer. Anyway, my son took pictures for me last night, so, I'm happy about that!

And then, while blog hopping, I came across this recipe for easy Italian Cheese Bread. It was the perfect complement to the chili.

Last night we ate White Bean and Chicken Chili , recipe from Giada. We love this recipe, because it is so versatile. I use canned chicken chunks (because I have a huge stockpile of them in the basement pantry).

Here is the link for Italian Cheese Bread. This is comfort style food, which works well with my 4 young adult sons.

Pumpkin Pineapple Bread

I found this recipe in one of my "church" cookbooks. It is called pumpkin bread in the recipe book, but I added pineapple to the recipe name also. My friend, Peggy, submitted the recipe, but I'm not sure where it originated. I was just thrilled to be able to use up the crushed pineapple sitting in the refrigerator! I was also able to use up a container of pumpkin puree from my freezer. What I like the most about this recipe is that the bread doesn't taste like pumpkin. It has a sweet, tropical taste. I made 3 smaller loaves from this recipe.

Pumpkin Pineapple Bread

2 1/2 c. sugar (you could reduce this slightly)
4 eggs
1 c. oil (you can get away with 3/4 c. oil successfully)
2 c. pumpkin
1 1/2 c. crushed pineapple with juice
3 1/2 c. flour
1 tsp each: cinnamon, cloves (I omitted this), nutmeg
3 tsp baking soda
1 1/4 tsp salt
1 c. chopped nuts (optional)

Combine wet ingredients and mix well. Combine dry ingredients, mix, and add to the wet ingredients. Put into 2 loaf pans, or 3 smaller loaf pans. Bake 1 hour at 350*. Remove from pans and let cool.

Awesome bread making blog!

I came across a wonderful blog yesterday. I wanted to make some bread using up some of my huge stash of oats. I was pleasantly surprise to find the blog of Farmgirl Fare! Her oatmeal toasting bread is just plain wonderful! I was so pleased that I had all of the ingredients on hand to make this bread in the first place. I do use a Bosch mixer, so I did eliminate the first rising of the dough.

I am going to make her recipe for Honey Bran Whole Wheat Sandwich bread next. I just need to pick up some wheat bran today while I'm out.

Anyway, I had 3 loaves of bread last night, and only have part of one loaf left...yep, it is that good! Don't worry, we didn't stuff ourselves silly......well, one loaf is gone...hmmmmm. I did send a loaf home with my adult sons. This is a nice, dense loaf of bread....no airy stuff here! Go check out her blog, and leave her a comment.

http://foodiefarmgirl.blogspot.com/2008/11/were-back-to-baking-at-year-in-bread.html

Oatmeal Raisin Spice Muffins

This is the recipe I made yesterday...the pictures are in the previous post. I got this recipe from a magazine 20 years ago (sorry, don't know which one) and we just love it! Just a note, I used lemon yogurt instead of buttermilk, left out the raisins (I improvise a lot when I cook and bake...and it usually turns out great) and the muffins are fantastic.

Oatmeal Raisin Spice Muffins

1 1/2 c. AP flour
3/4 c. sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground nutmeg
3/4 c. raisins
2 eggs
1 1/2 c. buttermilk
1 c. regular oats
1/3 c. butter, melted

Preheat oven to 400* Combine dry ingredients into a large bowl. In another bowl, combine eggs, buttermilk and oats until well blended. Let stand 5 minutes. Add egg mixture along with melted butter to flour mixture and stir until just blended.

Turn into 12 greased muffin pan cups (or use silicon muffin cups...see previous post...they don't need to be greased by the way). Sprinkle with additional rolled oats if desired. Bake 16 to 20 minutes or until a wooden pick inserted in the center comes out clean. Makes 12 muffins. 170 calories.

Food Storage note: This is a great recipe to use your food storage with. You can use powdered buttermilk (just add the correct amount of water) and powdered eggs for that matter. Just remember, that the oats must "sit" in the eggs and buttermilk where they become moist...this is what makes these muffins so delicious. Let me know how how you like the recipe!