Nutty Pumpkin Bread

Serves:

Prep Time: Makes 2 loaves

Cook Time: 40 minutes

Description:
The original recipe is already supposed to be low in fat and sugar. Since I added all the dates and nuts, I reduced the sugar even more and didn't add the white sugar as suggested in original recipe. I also lowered the white flour from 1 1/2 cup to 1/2 cup and the loaf is still delicious. Source: 65 minutes

Ingredients:

 * 1/2 cup soy flour
 * 1/2 cup white flour
 * 2 cups whole wheat flour
 * 1 cup wheat germ
 * 1 cup packed brown sugar
 * 2 teaspoons baking soda
 * 1 teaspoon salt
 * 1 1/2 teaspoons of cinnamon (original recipe calls for 2)
 * 1/4 teaspoon each ground ginger, nutmeg, cloves (original recipe says 1/2 tsp)
 * 2 1/2 cups pumpkin puree (used fresh one)
 * 4 eggs
 * 1/2 cup oil
 * 1/2 cup pecans
 * 1 cup dates

Method:
Mix all dry ingredients together and make a well. Mix all wet ingredients together and add into the well. Mix until all of the dry ingredients are moistened. (I added a little bit of buttermilk here because the batter was a bit stiff). Pour batter into 2 greased 2-L loaf pans. Bake in preheated oven for 50 minutes (I had to cook mine 65 minutes. Cool in the pan for 10 minutes. Loosen edges and turn the loaf out onto a cooling rack to cool completely before slicing.

Rating:
Adults:*****

Kids: *****
 * Added on August 27 2024