My daughter has recently discovered the joys of pumpkin. This makes us very happy because it adds yet one more color of food to her repertoire. Now she’ll eat orange (pumpkin) and brown foods (fries and chicken nuggets). Actually, as many of you already know, I’m pretty good at sneaking stuff into my kids’ food without their knowledge so she does actually have a diet more broad than brown and orange–she just doesn’t know it.
In any case, if you’re looking for back to school snacks this bread wins my vote. It’s bursting with good for you pumpkin and apples and has that cinnamon aroma that makes the whole house smell like you’ve been baking all day. Combining wheat flour with white flour makes the result a little more dense but also much healthier. Your kids will never realize they’re eating something that’s good for them!
You Will Need:
1 ½ cups sugar
1 cup canned pumpkin
½ cup water
1/3 cup vegetable oil
2 eggs
1 cup all purpose flour
2/3 cup all purpose whole wheat flour
1 teaspoon of baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon of baking powder
¼ teaspoon cloves
1 cup chopped and peeled apples (Rome, or granny smith make good ones to try)
¾ cup chopped walnuts (optional)
Directions:
Combine the sugar, pumpkin, water, oil and eggs; mix well. Sift the flours together twice. Then, combine the flours, baking soda, salt, cinnamon, nutmeg, baking powder, and cloves in a separate bowl. Once combined, add it to the pumpkin mixture.
Mix together just until moistened. Fold in the walnuts and apples.
Pour batter into a greased 9 x 5 x 3 in. loaf pan. Bake at 325 for about 1 ½ hours; until a toothpick inserted near the center comes out clean.
Cool loaf for 10 minutes before removing from pan to a wire rack.
Check out the Winter ’06 Cookbook! More Cookbooks Coming Soon!
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z