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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A wonderful, moist, relatively low-fat, low-calorie loaf, from the Calgary Herald, week of March 28th, 2005. I made it for the first time today, and it turned out great even though I had to substitute orange rind for the lemon. Ingredients:
4 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 teaspoon salt |
1 tablespoon ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1 cup powdered milk |
1 cup butter |
3/4 cup artificial granulated brown sweetener |
3 large eggs |
2 cups canned pumpkin puree |
2 tablespoons grated lemons, rind of |
1 tablespoon vanilla extract |
2 cups buttermilk |
Directions:
1. Preheat oven to 325°F Coat 2-9x5 inch metal loaf pans with non-stick spray.
2. Stir together in medium bowl the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Add powdered milk and stir. Cream butter in large bowl with electric mixer until light and fluffy. Add sweetener and mix quickly.
3. Beat in eggs, one at a time Mix well after each (the mixture looks kind of funny after this step, but it's ok, keep going!).
4. Beat in pumpkin, lemon peel and vanilla.
5. Add flour mixture alternately with buttermilk, ending with flour mixture.
6. Put half in each pan, smooth the tops, and sprinkle with white sugar (optional).
7. Bake until toothpick inserted comes out clean - approximately 1 hour and 10 minutes.
8. Cool in pan for 30 minutes.
9. Turn out and cool on racks.
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