Tuesday, November 10, 2009

Pumpkin Spice Bread (or What are you going to do with your Halloween pumpkins?)

If you're the type to butcher your pumpkins after Halloween and now have a ton of fresh pumpkin puree on your hands, you can whip up several loves of this delicious pumpkin bread with very little effort. The extra loves freeze well (or make fantastic hostess gifts). And though you'd never know it, they're actually surprisingly healthy.

Pumpkin Spice Bread
(makes 3 loaves, 12 slices per loaf)
4 cups fresh pumpkin puree
1/2 cup olive oil
5 large eggs
3/4 cups water
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon allspice or cloves
2 teaspoons vanilla
4 1/2 cups all-purpose flour
1 1/2 cups King Arthur's "White Whole Wheat" flour
1 1/2 teaspoons baking powder
3 teaspoons salt
3/4 cup dark brown sugar
1 cup white sugar
Heat oven to 350 degrees. Spray three loaf pans with a little non-stick spray.

Combine wet ingredients, vanilla, and spices; stir well.

In a separate bowl, sift together dry ingredients (including sugar). Add to wet ingredients and stir until just incorporated.

Pour into prepared pans and bake for 55 minutes.

Nutritional info per 74-gram slice: 157 calories, 4 grams total fat, 27 grams carbohydrate, 1.5 grams fiber, 3.4 grams protein.

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