INCREDIBLY MOIST AND DENSE PUMPKIN BREAD by DANDELIONWINE_O
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 324.0
- Total Fat: 17.4 g
- Cholesterol: 0.0 mg
- Sodium: 253.5 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 2.5 g
- Protein: 3.9 g
View full nutritional breakdown of INCREDIBLY MOIST AND DENSE PUMPKIN BREAD by DANDELIONWINE_O calories by ingredient
Introduction
This incredible recipe comes from DANDELIONWINE_OAfter tasting a piece of this Pumpkin Bread, you will no longer need to go to Starbucks for their Pumpkin Loaf again. Yours will be unbelievably better!
This incredible recipe comes from DANDELIONWINE_O
After tasting a piece of this Pumpkin Bread, you will no longer need to go to Starbucks for their Pumpkin Loaf again. Yours will be unbelievably better!
Number of Servings: 20
Ingredients
This Recipe yields 2 generous loaves.
INGREDIENTS (Nutrition)
� 1 � cups all-purpose flour
� 1 � cups Oat Flour
� 2 cups packed dark brown sugar
� 2/3 cup white sugar
� 2 teaspoons baking soda
� 1 teaspoon salt
� 1 1/2 teaspoons ground cinnamon
� 1 teaspoon ground nutmeg
� 1 teaspoon ground ginger
� 2 cups pumpkin puree
� 1 cup vegetable oil
� 2/3 cup lite coconut milk
� 1 cup toasted walnuts, chopped
Directions
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C) 325 degrees for Convection Ovens
2. Grease and flour two 8x4 inch loaf pans.
3. In a large bowl combine the flour, brown sugar, white sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Mix to incorporate the baking soda equally and all ingredients are as evenly mixed as you can.
4. In a separate large bowl, combine pumpkin puree, oil, and lite coconut milk
5. Mix wet ingredients into dry ingredients until all of the flour is gone. Fold in the nuts.
6. Pour batter into the prepared pans.
7. Bake at 350 degrees F (175 degrees C) 325 degrees for Convection Ovens, for 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
8. *Important Step-Do not skip! Remove the loaves from the oven and immediately cover the loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Number of Servings: 20
Recipe submitted by SparkPeople user .
1. Preheat oven to 350 degrees F (175 degrees C) 325 degrees for Convection Ovens
2. Grease and flour two 8x4 inch loaf pans.
3. In a large bowl combine the flour, brown sugar, white sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Mix to incorporate the baking soda equally and all ingredients are as evenly mixed as you can.
4. In a separate large bowl, combine pumpkin puree, oil, and lite coconut milk
5. Mix wet ingredients into dry ingredients until all of the flour is gone. Fold in the nuts.
6. Pour batter into the prepared pans.
7. Bake at 350 degrees F (175 degrees C) 325 degrees for Convection Ovens, for 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
8. *Important Step-Do not skip! Remove the loaves from the oven and immediately cover the loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Number of Servings: 20
Recipe submitted by SparkPeople user .
Member Ratings For This Recipe
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DANDELIONWINE_O
THIS VERSION OF MY RECIPE WAS SUBMITTED FOR ME BY A DEAR FRIEND.
SUBSTITUTE ALMOND OIL FOR THE VEGETABLE OIL, AND YOU INCREASE THE HEART BENEFITS OF THIS BREAD AS WELL AS THE FLAVOR. THIS CORRECTION TO THE OIL IS LISTED IN THE RECIPE ENTITLED: "AMAZING PUMPKIN BREAD" IN THE SPARKS RECIPE GALLERY. - 11/26/08
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AMYLOVESTZU
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DEERPARKGRANNY
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MARYGNOMES