Thursday, October 28, 2010

All Things Pumpkin!

October comes and if you're like me at all, your mind is swimming in fall hues of gold & orange, leaves falling, baskets of mums, & PUMPKINS!!

It's been hard to think Autumn really here in Houston. We got a glimpse of it in early October, then the heat returned and it seemed like maybe we should be working on our tans again. But this morning, our friendly weather girl promises temps in the 40's tonight so today I'm making Pumpkin Bread and I can't wait for it to come out of the oven!

Let me know what you think of this one--I LOVE IT!! It's loaded with good stuff like flax, oats & whole grain goodness! It's not super sweet, so if you like a sweeter loaf, just add a little sweetener of your choice. And it's denser than normal pumpkin bread--great toasted for breakfast! Enjoy!!

Pumpkin Bread

15 oz. can pumpkin
2 medium ripe bananas
2 eggs
2 cups whole wheat pastry flour or Prairie Gold
1 cup rolled oats
3/4 cup ground flax meal
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 tsp. vanilla

Cream together the pumpkin, bananas, vanilla & eggs with mixer (or in a food processor). Mix dry ingredients, then add to pumpkin mixture.

Spray two standard loaf pans with cooking spray. Transfer batter to pans. Bake at 350 degrees for 45-50 minutes or until toothpick inserted at center comes out clean. Cool before slicing.

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