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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A really moist, yummy pumpkin bread. Ingredients:
2 cups all-purpose flour |
1 cup whole wheat flour |
2 teaspoons baking soda |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
3/4 teaspoon salt |
2/3 cup granulated sugar |
1 1/3 cups packed brown sugar |
1 cup low-fat milk |
2/3 cup butter, softened |
2 teaspoons vanilla extract |
2 large eggs |
1 (15 ounce) can pumpkin |
Directions:
1. Preheat oven to 350º.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and spices (flour through cloves) in a large bowl.
4. Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
5. Add to flour mixture, stirring just until moist.
6. Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
7. Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean.
8. Cool loaves in pans 10 minutes on a wire rack; remove from pans.
9. Cool loaves completely; cut each loaf into 12 slices.
10. You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
11. Check for doneness.
12. NOTES: If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), please don't.
13. I tried it both ways and it wasn't as good.
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