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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A recipe from the Exclusively Pumpkin cookbook that Virginia Bunn lent me. I have to return the cookbook so am recorded recipes to try on recipezaar! I LOVE pumpkin!! (I've modified the recipe somewhat to make it a bit healthier!) Ingredients:
1 cup canola oil |
1 cup molasses |
1 cup egg substitute (or 4 eggs, beaten) |
2/3 cup buttermilk |
1 cup pumpkin, pureed |
1 tablespoon vanilla |
2 teaspoons baking powder |
3 teaspoons cinnamon |
3 teaspoons nutmeg |
3 1/2 cups whole wheat flour |
Directions:
1. Combine first 6 ingredients together until well mixed.
2. Sift together baking powder, spices and flour.
3. Add to pumpkin mixture and blend thoroughly.
4. Pour into 3 well oiled 1 pound coffee cans (2/3 full each) or three 8 x 4 inch bread pans.
5. Bake at 325 degrees for one hour.
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