Monday, November 8, 2010

Pumpkin Bread....


Yesterday afternoon, I thawed out one quart of the pumpkin we had pureed from the Halloween Jack o Lanterns.....I read on several sites that you should only use a certain kind of pumpkin as the others are stringy but I didn't find that to be true...
after going through recipes, I found one from the Food Network site...Alton Brown who I really admire had one using fresh pumpkin....It turned out very nicely and I used Splenda instead of the sugar called for. It raised well and is very moist. Instead of using toasted pumpkin seeds, I added chopped pecans.....so here is Alton Brown's recipe ala Dani

Pumpkin Bread

2 cups flour
2 t. cinnamon
1 t. baking soda
1/4 t. baking powder
1/2 t. salt
1 1/2 c. sugar (Splenda,ala Dani)
3/4 c. vegetable oil (I use Canola)
3 large eggs
1 t. vanilla
3 cups shredded pumpkin
1 cup toasted pumpkin seeds (ala Dani, use chopped pecans)
Preheat oven to 325. Sift the first 5 dry ingredients together. In a separate bowl, mix wet ingredients, sugar (Splenda), oil, eggs and vanilla. Combine the two together and then fold in the shredded pumpkin and seeds or nuts. Once they are all incorporated , pour into a non-stick loaf pan or spray the pan with Pam. if you have neither, be sure to coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a toothpick inserted should come out clean. Cool for 15 minutes before removing from pan and turn out onto a cooling rack. Cool completely.
You can use the recipe for muffins also, use the same temperature but only bake for 30 minutes.
I had two slices this morning with coffee..its very good both as a breakfast as well as snack or dessert. the pumpkin flavor combined with cinnamon and pecans is delicious.


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