Well, I know it's been a while since my last post. Between weekend outings and soccer games, my weeks have been quite full. I did, however, want to take some time out before working on my next post "Day 3 of Disney Trip" to share my recipe for Pumpkin Bread. I made some of this the other day, half the recipe in an 8x8 loaf pan and the other as muffins. Man, is this bread good. Not only good, but of course free from all Kevin's allergies....which also means no cholesterol and less on fat and calories. It also makes the house smell so festive....Enjoy!
Pumpkin Bread
3 1/3 cup all purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoons cinnamon
1 teaspoons nutmeg
3 cups sugar
1 ½ cup canned pumpkin
1 cup oil
2/3 cup water
4 tablespoons water, 4 tablespoons oil, 4 teaspoons baking
powder*
Topping
2 tablespoons soy butter, melted
2 tablespoons sugar
½ teaspoons cinnamon
Preheat oven to 350.
*Combine the water, oil and baking powder in a small bowl until powder dissolves and ingredients fizz. Set aside.
Grease and flour 2 - 9” loaf pans. Set aside.
In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg and sugar. Add canned pumpkin, oil, water and egg substitute. Mix only until dry ingredients are moistened. Pour into loaf pans and bake for 55-60 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before removing from pans, cool on wire rack. While loaves are warm, brush with melted soy butter and sprinkle with sugar and cinnamon.
Makes 2 – 9” loaves
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