24 October, 2012

Pumpkin Bread | Eating Well

Pumpkin Bread ingredients
Makes 2 loaves
2 1/2 cups all-purpose flour
2 cups whole-wheat flour, preferably white whole-wheat (see Notes)
1 Tbsp baking powder
2 tsp baking soda
2 tsp salt
2 large eggs
2 large egg whites
2 cups packed light brown sugar
3 cups canned unseasoned pumpkin puree
1/2 cup canola oil

 Add a pinch or two of pumpkin pie spice to season the bread.

Notes:  Whole-wheat pastry flour is milled from soft wheat and contains less gluten than regular whole-wheat flour. It helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

Preheat oven to 350°F. Coat 2 (9- x by 5-inch) loaf pans with cooking spray.

In a large bowl, stir together all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. In another large bowl, whisk eggs, egg whites, brown sugar, pumpkin and oil. Add the pumpkin mixture to the dry ingredients; mix until just combined. Scrape the batter into the prepared pans and smooth the tops.

Bake the loaves until the tops are golden brown and a cake tester inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely.

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