Pumpkin Spice Bread
Submitted by Isa
|
 |
| prep time: 10 minutes | cooking time: 1 hours | makes about 12 slices |
|
| This delicious treat is also suprisingly low in fat. I like it smothered in apple butter. Warning: your kitchen will smell insanely good while this is baking, so lock your doors lest your neighbors try to invade. |
|
Equipment:
8 1/2 x 4 1/2 loaf pan
Ingredients
2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
2 cups canned pumpkin
1/2 cup pure maple syrup
1/4 cup apple butter
1 tablespoon canola oil
1 tsp vanilla extract
1 cup golden seedless raisins
Directions
Preheat oven to 350, mist an 8 1/2 x 4 1/2 loaf pan w/ nonstick cooking spray
In a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
Combine the wet ingredients in a mixing bowl and whisk together very well
Pour the wet into the dry ingredients until everything is evenly moistened (the batter will be stiff). Fold in the raisins.
Spoon batter into loaf pan, distribute evenly along the length of the pan but don't spread the batter to the edges, that will happen as it is baking. Bake for 50 minutes to an hour until a knife comes out clean.
Remove bread from oven and turn the bread out of the loaf pan onto a cooling rack. Wait until bread cools before slicing. If you have left overs, wrap in plastic and it should keep for about a week.
|
 |
|
Reviews (add your own)
|
|
|
|
| leah wrote on Thursday October 07th, 2004 01:26 AM |
 four soybeans |
|
is there anything that can be substituted for apple butter? would apple sauce work? thats what i have around the house at the moment
Applesauce will work! - Isa |
|
|
|
|
| v davis wrote on Wednesday November 17th, 2004 05:29 PM |
four soybeans |
|
can u substitute all purpose flour instead of wholewheat pastry flour?
Yes, use the same amount. - Isa |
|
|
|
|
| jodie wrote on Wednesday January 12th, 2005 02:39 PM |
 three and a half soybeans |
|
|
I doubled the recipe and baked in a bundt pan. The flavor was nice and mild, though mine turned out a little dense. Could this have been due to the bundt pan? The non-veg's at work loved it especially. Good job Isa! |
|
|
|
|
| dense bread wrote on Thursday March 10th, 2005 12:34 AM |
 three soybeans |
|
the density of the bread may have been due to the way that you measure your flour.
when you are doing lowfat baking, you have to gently spoon into the measuring cup, so that the flour doesn't get compacted.
The fat that would have been there would have taken care of the inncacuracies of flour measuring. Now that its gone, you have to be more careful.
i rated three because i didn't actuall make this but i didn't want to screw up the rating. |
|
|
|
|
| Morgan wrote on Sunday June 05th, 2005 08:49 PM |
four soybeans |
|
This bread is ecstasy!
I used spelenda (one cup and 2 tbl of water) to cut down the sugar intake and also added some (about 1/4 cup) ground flax for extra fiber!
Also i didn't have apple butter or apple sauce so i cut up an apple and microwaved it for 5 minutes.. tossed that in. So wonderful with nice cooked chunks of apple all through it. The smell of it baking was intoxicating... |
|
|
|
|
| Maro wrote on Friday August 26th, 2005 01:35 PM |
four soybeans |
|
I loved this! Nice and moist... I also used apple sauce instead of the apple butter and tossed in a few chunks of apple with some currants too. Incredible smell while cooking, and I found it freezes well too.
|
|
|
|
|
| wrote on Monday October 10th, 2005 08:57 PM |
four soybeans |
|
|
|
|
|
|
|
| sarah wrote on Wednesday November 16th, 2005 10:54 AM |
three soybeans |
|
|
this turned out well except that it came out with strange chewy hard outer crust, not crust so much because it wasn't thick. and i have to admit i'll be subbing some of that pumpkin with extra apple butter next time to get it sweeter. very tasty!! |
|
|
|
|
| Anna wrote on Tuesday December 06th, 2005 08:57 PM |
three and a half soybeans |
|
|
I *love* this recipe. Thank you Isa! It's moist and doesn't have the dense texture you usually get using all whole wheat flour. I've made this bread 3 or 4 times now, and I've tweaked the recipe a little: I didn't have apple butter, so I used 1/4 cup canola oil instead, I used 2 tbsp garam masala instead of the spices, which gives it a spicier almost Indian dessert but not quite flavor, I used 3/4 cup sugar instead of the maple syrup (expensive!), and since one can of pumpkin is about 1 3/4 cups, I made up the rest of the 1/4 cup by using a tbsp of ground flax seed and 3 tbsp soy milk, which has the added benefit of binding it a little. I also usually throw in 1/2 cup chopped crystallized ginger. I transformed the recipe into a cake for a party by baking it in a square dish and icing it with a glaze of 1 cup powdered sugar, 1 tbsp soymilk, 2 tbsp melted earth balance shortening (unsalted!) 1 tsp vanilla, and a pinch of powdered ginger and nutmeg, and sprinkling on some chopped walnuts. |
|
|
|
|
| tiffany wrote on Wednesday January 25th, 2006 11:14 PM |
four soybeans |
|
|
Actually, I'm munching on a slice right now: Hearty, oh-so-moist...and mmmM, redolent with spices. I substituted the ww pastry flour for half whole-wheat and half white, and I also threw in a handful or two of candied ginger just to kick it up a notch. Delicious! |
|
|
|
|
|
|
| |
|
