Tuesday, May 8, 2012

Pumpkin Bread

I've had a few cans of pumpkin puree sitting in my pantry since last year's Thanksgiving sales, and decided I should probably use them for something.  Not being a fan of pumpkin pie, I decided to go with a bread.  This worked well as both a dessert and a breakfast.  It's only mildly sweet, so if you want something more sugary try topping it with powdered sugar icing.

The Ingredients:
3 c flour (I used half white and half whole wheat pastry flour)
1 1/4 c sugar
2 t cinnamon
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
1 3/4 c almond milk
1 1/2 c pumpkin puree
3/4 c oil
1 1/2 c raisins
1 c oats
1 c chopped walnuts
2 t vanilla

The Process:
  1. Preheat oven to 400 degrees.
  2. Whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
  3. Beat in remaining ingredients. (You can do this by hand or with an electric mixer.  The batter is fairly thick, so electric will be easier.)
  4. Lightly oil a 9x13 pan.  Spread batter in pan.  Bake for 35-40 minutes or until cooked through.

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