Breads & Muffins

[Alyssa]

Pumpkin Bread



The pumpkin bread is straight from Cooking Light except I substitute whole wheat flour for the white flour and double all the spices. Here is is:

Ingredients


 3 cups all-purpose flour (about 13 1/2 ounces)
 2 cups sugar
 2 teaspoons baking soda
 1 teaspoon baking powder
 1 teaspoon ground cinnamon
 1/2 teaspoon salt
 1/4 teaspoon ground cloves
 1/4 teaspoon ground nutmeg
 2/3 cup canola oil
 3 eggs, lightly beaten
 1 (15-ounce) can pumpkin
 1/2 cup dried currants or raisins
 Cooking spray



Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

[Alyssa]

Double Chocolate Banana Muffin Recipe