Wednesday, October 17, 2012

What’s in your Fall Pantry?

Fall is here. With the change in season, so too, come changes with food. There are certain foods that are reminiscent of this time of year and maybe they bring us warmth and comfort as we start to “bundle up” on evenings because of the chill in the air.  Some of these foods, such as pumpkins, carrots and sweet potatoes, bring comfort home in a way that is so inviting.  What about scrumptiously delicious pumpkin bread that warms you through and through, sounds good on a cool night, right? This is a perfect bread to make, especially now that pumpkins are in season. But, you can make this bread anytime of the year – whether the pumpkin is fresh or canned. In this particular case, you’d be surprised at how nutritionally sound canned pumpkin can be. There are so many other things you can do with canned pumpkin too, like using it in a pasta sauce with whole-wheat pasta or a pumpkin pudding. Anyway, I digress, back to the point; here is the recipe I make for Pumpkin bread. Enjoy.

I got the original recipe from the website: Eating well. This is a perfect dessert or a weekend breakfast with coffee.

Pumpkin Bread
2 ½ cups all-purpose flour
2 cups whole-wheat flour, preferably white whole wheat
1 tbsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 large eggs
2 large egg whites
2 cups packed light brown sugar
3 cups canned unseasoned pumpkin puree
½ cup canola oil
**I always like to add some nuts, like crumbled walnuts and dried cherries or cranberries. Yes, added calories, but also added nutrition.
First, preheat the oven to 350 degrees and coat two 9 x 5 inch loaf pans with cooking spray.
Secondly, stir the all purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Then, whisk eggs, egg whites, brown sugar, pumpkin and oil in another large bowl. Add the pumpkin mixture to the dry ingredients and mix until just combined. You can scrape the batter into the prepared pans and smooth the tops.
Finally, bake the loaves until the tops are golden brown and test the bread with a cake tester (or toothpick) in the center to see if it comes out clean, 50 to 60 minutes. Cool in the pans for about 10 minutes and then turn the loaves out onto a wire rack to cool.

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