Posts Tagged ‘pumpkin bread’

Unrecipe of the Week: Pumpkin Spice Bread

September 24, 2014

 

IMG_3101Once the weather begins to change and the days begin to shorten, the craving for cinnamon, spice and everything nice seems to come about as well.  Step away from the empty calorie bomb that is the pumpkin spice latte, and try this healthier alternative, adapted from Fit Sugar.

It has real pureed pumpkin in it, and uses whole wheat flour and oatmeal instead of the white stuff. Unsweetened applesauce and oil replace the stick of butter traditionally found in this type of thing. While not really an UN- recipe, feel free to make it one, by adding nuts, raisins, or a dollop of whipped cream on the side. ( OK, that last one took us to whole other place, but it would sure taste good!)

 

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Pumpkin Spice Bread:

In a mixer, beat 4 eggs, a 15 oz. can of pumpkin puree, 2/3 cup neutral oil ( grape seed, canola, sunflower etc.) 1/3 cup unsweetened applesauce, and 2/3 cup of water. Mix until it is a creamy consistency.

In a separate bowl, mix 2 1/3 cups whole wheat flour, 1 cup rolled oats, 1 2/3 cups sugar *( I prefer a mix of white and brown sugars for a richer flavor), 2 teaspoons baking soda, 1 1/2 to 2 teaspoons cinnamon and 1 1/2 teaspoons all spice. Feel free to adjust the spices to suit your palette. Add the dry ingredients to the wet, and mix thoroughly.

Pour the batter into 2 loaf pans sprayed with cooking spray, and sprinkle the tops with a little of the rolled oats. Bake at 350 degrees for 45 – 60 minutes, until a toothpick comes out clean and dry. Allow to cool, and enjoy!

photos: indigojonesnyc instagram

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Unrecipe of the Week: Pumpkin Bread

November 4, 2013

Screen shot 2013-11-03 at 2.55.52 PM

It’s pumpkin season, and it seems like everything from lattes to Oreos wants in on the action. This pumpkin bread recipe is full of “sugar and spice and everything nice,”  and is a cinch to make.

Pumpkin Bread

In a large bowl, mix together 2 cups of sugar, 1 cup of brown sugar, and 1 cup of vegetable oil. (used sunflower oil). Stir in 1 16 oz. can of unsweetened pumpkin, and 4 eggs, slightly beaten.

In a separate bowl, combine 3 1/2 cups of flour (the recipe called for white flour but I used whole wheat ) with 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon nutmeg, 1 teaspoon allspice, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon cloves.

Blend dry ingredients with pumpkin mixture, and 2/3 cup water. Mix well and divide between 2 greased loaf pans, or one sheet pan.

Bake for 30-40 minutes at 350 degrees until a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 10 minutes before removing. Slice and enjoy!

photo: Spencer Jones /Glasshouse Images

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