 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
I got this recipe from Country Door Magazine. I have not made it but I am posting it because I do not want to lose it. I will be making it soon....LOVE pumpkin bread but this recipe has whole wheat flour and of course I will be using applesauce instead of oil. Ingredients:
2 cups flour |
1 cup whole wheat flour |
1 1/2 cups sugar |
1/2 cup brown sugar |
2 teaspoons pumpkin pie spice |
1/2 teaspoon salt |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 eggs |
1 (15 ounce) can pumpkin |
1/2 cup vegetable oil |
1/2 cup water |
1 teaspoon vanilla |
1/2 cup pecans, chopped |
Directions:
1. Preheat oven to 350. Grease 2 loaf pans and set aside.
2. Combine dry ingredients in a large bowl; set aside.
3. In another bowl, stir together the eggs, pumpkin, oil, water and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in pecans.
4. Pour batter into loaf pans (see note below) and bake for 55 to 60n minutes or until toothpick comes out clean.
5. Cool on rack for 15 minutes; remove from pans and cool ncompletely on rack.
6. NOTE: Combine 3 tablespoons sugar, 1 tsp brown sugar and 1/2 tsp nutmeg and sprinkle over loaves prior to baking, if desired.
|
|