Tis The Season For Pumpkin

One of my favorite things about the Fall, other than the weather and college football, is pumpkin. Pumpkin is another one of the foods that Halley and I love, right up there with oatmeal, eggplant, and birthday cake. It is extremely healthy (loaded with fiber and vitamins) and can be used to make delicious breads, desserts, etc.

So after a weekend of tailgating and college football, we thought baking with pumpkin would be the best way to recover for the work week ahead. SP and I set out to make our first pumpkin recipe for 2010…Pecan Pumpkin Bread.

Pecan Pumpkin Bread

(adapted from Cooking Light)

Ingredients

  • 2 cups whole wheat flour
  • 1 1/3  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 2  teaspoons  baking soda
  • 1  teaspoon  salt
  • 2  teaspoons  ground cinnamon
  • 1  cup  granulated sugar
  • 1 cup Splenda
  • 4 eggs
  • 1/2  cup  canola oil
  • 1/2  cup  low-fat buttermilk
  • 2/3  cup  water
  • 1  (15-ounce) can pumpkin
  • Cooking spray
  • 1/3  cup  chopped pecans

Directions

1. Preheat oven to 350°.

2. Lightly spoon whole wheat flour and all-purpose flour into dry measuring cups; level with a knife. Combine the flour and next 4 ingredients (through cinnamon) in a bowl. Mix well.

3. Place sugar, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended.

4.  Add 2/3 cup water and pumpkin, beating at low speed until blended.

5. Add flour mixture to pumpkin mixture, beating at low speed just until combined.

6. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter.

7.  Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

The result: a perfectly moist pumpkin bread!

What’s your favorite pumpkin recipe?

Note: You may want to cover the bread with aluminum foil after 50 minutes of baking to prevent the pecans from burning. Also, this recipe makes 2 loaves so you can definitely freeze the second loaf, if you’d like.

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One Response to Tis The Season For Pumpkin

  1. Juhee says:

    I have a new found favorite food– pumpkin, thanks to yall
    Although this recipe makes plenty of bread, it lasted for two seconds. Instead of splenda, we used some honey– b/c it’s what we had and it made for the perfect sweetness. My mom is always praising the benefits of honey so Im always stocked w/local honey. Also– the bread was a little too moist for this but we made french toast with it… needless to say it was amazing.

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