Golden Pumpkin Bread
Orange juice, brown sugar, and pumpkin give this bread its distinctive autumn taste.
Serves: 16 1 slice servings
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup mashed cooked or canned pumpkin
- 3/4 cup apple or orange juice
- 1/2 cup plus 2 tablespoons light brown sugar
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chopped toasted pecans or walnuts
- Place the flour, baking powder, baking soda, and pumpkin pie spice in a large bowl, and stir to mix well. Set aside.
- Place the pumpkin, juice, brown sugar, oil, and vanilla extract in a medium-sized bowl, and stir to mix well and to dissolve the brown sugar. Add the pumpkin mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the nuts.
- Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for about 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
- Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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