18 September 2011

Pumpkin Bread

The weather lately has vaulted from blazing summer into a premature fall and to me, nothing shouts autumn like pumpkin.  This recipe reminds me of the rainy, cold autumns in Montreal where I lived for a year and a half.  It's certainly a comfort food but it doesn't leave your stomach feeling like you ate a boulder.

Here's what you'll need:

2 cups pumpkin (in other words, one 15 oz can)
4 eggs
1 cup oil (Don't freak out!  You can substitute 1/2 cup applesauce and 1/2 oil and it's just as moist with a few less calories)

Stir the above ingredients until smooth.  Do not over mix.  Add the below ingredients and mix lightly until just blended.

3 cups flour
3 1/2 teaspoon cinnamon
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt

If you prefer loaves, separate batter into two large loaf pans and bake for one hour at 350F.  They also work well as muffins--the recipe makes two dozen.  Bake for 20 to 25 minutes at 350F.

***If you like nuts in your quick breads, add 1/2 cup before baking.***

Bon Appétit!

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