Thursday, September 8, 2011

'tis the season to be baking...

Okay, so I know it's not yet October, 
but the excitement is building, & I just can't help my anticipation...

In honor of the season, I've begun to bake bread, but not just any bread... 
Pumpkin Bread!  

Yes, this is by far the most delectable of all seasonal breads 
(just my opinion, of course)!

Always in an effort to bake in the healthiest manner...

 Please note there are a few ingredients that you may not be accustomed to, 
but may find that it does not compromise the taste in any way...

So, here it goes...

3 cups Demerara sugar

1 cup grapeseed oil

2 'Egg Beaters' cups 
(sold in packs of three, each one is equivalent to 2 eggs)

16 oz canned unsweetened pumpkin

3 1/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

Pinch of salt
(please throw over left shoulder should you spill any!)

1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves

2/3 cup water

pumpkin divider Pictures, Images and Photos

How to Make...

Preheat oven to 350 degrees. 
Grease (w/ Olive Oil) & flour loaf pan. 
Stir together Demerara sugar and grapeseed oil. 
Add in eggs and pumpkin.
 Combine dry ingredients in separate bowl. 
Blend dry ingredients and water into wet mixture, alternating. 
Bake for 30 to 40 minutes or until cake tester comes out clean. 
Let stand 15 minutes. 
Remove from pans and cool.

Mini Muffins!

Should you have the proper 'gear', these muffins make for a most delicious & healthy snack...
Simply use the same recipe above, but lessen the time in the oven.
Oh, mini muffin pan required, of course!

Don't be afraid to be creative & try your own variation...  
I prefer to spicen it up a bit by crushing glazed walnuts & sprinkling atop prior to baking.

~ Phoebe

1 comment:

  1. great looking recipe! it is never to early to start celebrating Fall!!!


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