Ingredients:
1 cup pumpkin puree
3/4 cup low fat milk
1 cup unrefined sugar
2 organic eggs
2 cups whole wheat pastry flour
1/2 t aluminum free baking powder
1 t aluminum free baking soda
1/4 t ground cloves
1 t ground cinnamon
1 t ground allspice
1/4 t ground nutmeg
Directions:
Butter and flour a loaf pan and set aside. Preheat oven to 350F.
In a bowl, with a wire whisk, combine first 4 ingredients. Add the rest of the ingredients and mix through.
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until tester comes out clean.
Let pumpkin bread cool in the pan for about 10-15 minutes, remove it and let it cool completely on a wire rack. Serve as desired.
No comments:
Post a Comment