Monday, November 15, 2010
Low Sugar Pumpkin Bread!
I know I am a little overboard on the pumpkin recipes this month but we are having a ball eating pumpkin! Once again, my daughter, who I have labeled a pastry chef as she only likes to cook desserts, made a great pumpkin bread. Of course, not to discourage her, I have to try and eat everything she cooks! lol
So what did she make us...a not so sinful Pumpkin Bread! Sadly, both loaves were gone within the hour. You just couldn't eat one slice. This would be a nice breakfast loaf to serve on Thanksgiving morning. It is light and keeps with the idea of pumpkin on Thanksgiving Day. You can make these loaves and freeze them to be ready for you. I don't think ours will ever get to the freezer. The kids didn't wait for the pumpkin bread to cool like the instructions. So...maybe you all can have pumpkin bread for breakfast as I don't think mine will ever make it to the freezer. :)
We got this recipe from "Delicious Meets Nutritious" (click here to learn more)
2 cups pumpkin (1 15 or 16 oz can)
1 1/2 cups Xagave
1/2 cup butter or canola oil
2/3 cups water
3 1/2 cups whole wheat pastry flour
2 tsp baking soda
1 1/2 tsp. salt
1 tsp cinnamon
1 tsp. nutmeg
1/2 tsp ginger
In Bosch blender: blend pumpkin, Xagave, canola oil, water and eggs. In the Bosch mixing bowl, mix remaining dry ingredients. Add wet ingredients to dry ingredients and mix. Beat 1 minute speed one. Pour batter into greased stainless steel bread pans. Bake 60 to 70 minutes or until toothpick inserted comes out clean. Cool and serve.
Oven temp.: 325 degrees
Makes two nice loaves!