Tuesday, January 30

Pumpkin Bread

This is one of my favorite snacks, hands down! Because it is so time consuming, I never make this without at least doubling the recipe, and I usually tripple it. Very good eaten warm, with some honey butter on it!

Pumpkin Bread
by Brea!

2 c whole wheat pastry flour
1 T cinnamon
1 t baking soda
1/4 t baking powder
1/2 t salt
1 1/2 c sugar
3/4 c oil
3 eggs
1 1/2 t vanilla
3 c shredded pumpkin
1 c coarsely chopped nuts
1/3 c coarsely ground flax seeds
1 c raisins

Preheat oven to 325.

Mix flour, baking soda, baking powder, cinnamon and salt in a small bowl. Set aside.

In mixing bowl, combine sugar, eggs, oil, and vanilla. Mix until combined. Slowly add dry ingredients. When just combined, fold in pumpkin, nuts, flax seeds, and raisins.

Spoon into muffin tin or mini loaf tins. Bake until golden brown on top, and a knife inserted into center comes out clean. Cool five minutes in the tin, then remove and cool completely.

Cuts best when chilled, using a serrated knife. The tops of loaves or muffins will be very sticky. Best stored individually or in one layer. Freezes very well for up to 4 months. A small pie pumpkin will give the best flavor. Whole wheat pastry flour is also sold as ‘white whole wheat’ flour.

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