Friday, October 29, 2010

Pumpkin Bread

Now that the weather is cooler, it is the perfect time of year to make pumpkin bread and muffins.  I usually just use canned pumpkin, but I really do want to try using a sugar pumpkin.  These don't last long, so it is perfect that this recipe makes a double batch.  


3 c flour
1 ¼ c sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
½ tsp salt
1 can pumpkin (15 oz.)
½  c soy vanilla yogurt
½ c canola oil
½ c soymilk plus 1 tbs vinegar

Grease 2 loaf pans with shortening.  Measure all dry ingredients and put in a large mixing bowl.  Stir together.  Make a well in the center and add the wet ingredients.  Mix for one minute on low speed.   Pour into two pans and bake at 350 degrees for 45 to 50 minutes.  

*  This recipe also makes 2 doz. muffins that bake for 20 – 22 min, or 48 mini muffins that bake for 11-12 minutes.  For a variation stir in 1/2 c of raisins or 1 c of chocolate chips.  You can add more (up to 1 c) if you like, but I don't like my pumpkin bread too raisiny.  

*  Mini Pumpkin Muffins with Dairy Free Tofutti Cream Cheese Frosting and Dairy, Egg and Nut Free Candy Corn

No comments:

Post a Comment