Kindergarten Pumpkin Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Original recipe from Mission Viejo La Tierra Kindergarten class. Slightly modified over the years of making. Ingredients:
5 1/4 cups whole wheat flour |
4 1/2 cups sugar |
2 1/4 teaspoons salt |
3 teaspoons baking soda |
2 1/4 teaspoons nutmeg |
2 1/4 teaspoons cinnamon |
1 cup water |
1 1/2 cups plain fat-free yogurt |
2 (30 ounce) cans pumpkin |
6 egg beaters egg substitute |
Directions:
1. Heat oven 350°F Lightly spray/grease 8 mini loaf pans. (option: 36 muffins) Combine flour, sugar, salt, baking soda, nutmeg, and cinnamon. Add water, oil, pumpkin, and eggs. Bake for 1 hour or until done.
2. *For muffins they usually bake for approximately 20 minutes or until tester is clean.
3. **Can replace 2 cups of ap flour with wheat flour. Also, tastes fine with egg replacement.
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