Pumpkin bread is today’s recipe from King Arthur Flour Whole
Grain Baking book. When I first saw this name I thought it’s some thing new from
our regular bread, but after reading the recipe found it, it’s a tea time
snack. I was left with half a tin of pumpkin and thought it will be good to
start my morning with a healthy food like this. I am a lazy person to prepare
breakfast for myself, thought this will go perfect for me. Yep it’s complete
filling, healthy Breakfast with a cup of milk or coffee. Hope this will help
lot of people like me, will come back soon with more recipe like this.
Ingredients:
Whole wheat flour
|
2 cups (8 oz)
|
Baking powder
|
½ tsp
|
Baking soda
|
1 tsp
|
Salt
|
½ tsp
|
Nutmeg powder
|
¼ tsp
|
Cinnamon powder
|
½ tsp
|
Brown sugar
|
1 cup (7 ½ oz)
|
White sugar
|
¼ cup
|
Butter
|
½ cup (4 oz)
|
Canned pumpkin
|
1 cup (9 oz)
|
Vanilla extract
|
1 tsp
|
Eggs
|
3
|
Raisins
|
¼ cup
|
Walnut
|
¾ cup
|
Chocolate chips
|
¼ cup
|
Direction:
- Preheat the oven to 350ºF. Grease a 10×5 inch pan.
- Combine flour, baking soda, baking powder, salt and spices in a bowl.
- Cream together the butter and sugar in another bowl until light and fluffy. Beat in eggs one at a time, stopping and scrapping the sides.
- Beat in vanilla and pumpkin. Now add flour mixture, mix well until evenly moistened.
- Stir in the nuts, raisins and chocolate chips.
- Pour in the batter into prepared pan, and bake for 1 hour. Cool for 15 minutes and slice that to 12 pieces.
Note:
You can make this as muffins too.
For this recipe I used oz for measuring, I have read
before when measuring in cups and scales always varies, that too when coming
for flour for best result follow oz measuring.
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