Monday, August 26, 2013

Recipe: Pumpkin Bread

The weather here took a drastic change to bring Autumn in a hurry. I personally don't mind, since Fall is my favorite season. The farmers are already selling pumpkins they harvested early, so I'm in the pumpkin baking mood. The inspiration for this recipe came from the My Baking Addiction Pumpkin Bread and the Harvest Pumpkin Apple Bread on Food.com.

Both of those recipes contain way too much sugar and oil for my personal taste, so I modified them to reduce the amount while retaining the moisture and flavor.  I exchanged the 2 1/2 cups of sugar for small amounts of molasses, pure maple syrup, apple sauce, and apple juice. These ingredients add sweetness while providing a deeper flavor and cutting the sugar content by half.

Since I'm drastically  reducing my consumption of processed white flour, I switched it out with whole wheat flour and quick cooking oats. The recipe makes two loaves, but you can turn them into muffins, just make sure to reduce the baking time.
Healthy Pumpkin Bread with chocolate chips.
Great fall flavors without all the sugar.

Recipe: Pumpkin Bread
Yield 2 loaves

Ingredients:
2 cup homemade pumpkin puree
4 eggs
1/3 cup apple juice
1/4 cup molasses
1/4 cup pure maple syrup
1/4 cup unsweetened natural apple sauce
1 tsp salt
2 1/2 cup whole wheat flour
1 cup quick cooking oats
2 tsp vanilla extract
1/4 cup vegetable oil
2 tblsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
pinch cardamom
2 tsp baking soda
1 tblsp lemon juice
1/2 cup chocolate chips (optional)

NOTE: If you use can pumpkin instead of homemade pumpkin puree, add 1/3 cup of water to batter.

Directions:
Preheat oven to 350 degrees F with large baking pan of water at the bottom of the oven. This helps keep moisture.

Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.

In a bowl, mix pumpkin puree, oil, apple juice, apple sauce, maple, molasses, spices, vanilla, salt, and lemon juice. Mix for 2-5 minutes to ensure ingredients are well blended. Add oatmeal and mix well together. Let mixture rest for five minutes.

In a separate bowl mix flour and baking soda. Add flour mixture to wet mix, and stir until just blended. Pour batter into prepared pans.

Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. If the sides of the loaf are pulling away from the pan, it is probably done.

Cool in pans on a wire rack for ten minutes. After the pans are cool enough to touch, remove loaves from pans and continue to cool them on the wire racks.
Pumpkin Bread with chocolate chips fresh from the oven.

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