Even Heartier Pumpkin Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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Because my son would like to live on pumpkin bread, I've taken the Libby's pumpkin bread recipe and made it a little healthier. I also use a method I call throw all the ingredients in the bowl which saves time... Ingredients:
3 3/4 cups whole wheat flour |
1 1/2 cups brown sugar |
1 cup white sugar |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon ground cloves |
3/4 cup corn oil |
1/4 cup blackstrap molasses |
2 eggs |
3/4 cup unsweetened applesauce |
15 ounces pumpkin (plain) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease two 9 x 5 bread pans.
3. Dump all of the ingredients in a bowl in the order listed. I like to do the oil before the molasses and applesauce just because they slide out of the measuring cup more easily that way.
4. Use an electric beater and mix until the consistency is smooth.
5. Distribute batter between the two pans.
6. Bake for 50 - 60 minutes or until toothpick inserted in the middle of the bread comes out dry.
7. Cool and serve.
8. NOTE: I just made these as muffins. The batter made 20 medium-sized muffins, which were done in 30 minutes at 350 degrees.
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