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Post by Alyssa on Sept 22, 2011 21:33:58 GMT -5
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 PreparationPreheat 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.
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Post by Alyssa on Sept 23, 2011 23:02:06 GMT -5
Double Chocolate Banana Muffin Recipe
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