Tuesday, November 22, 2011

Pumpkin Bread

3 1/2 cups all-purpose flour
1 Tbsp baking powder
2 tsp ground ginger
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
4 large eggs
1 1/2 cups granulated sugar
1 cup light brown sugar
2 sticks (1 cup) butter, melted
1 can (16 ounces) pure pumpkin

Grease and flour two 9-by-5-inch loaf pans. Adjust oven rack to lower-middle position and heat oven to 350 degrees.

Mix: flour, baking powder, ginger, baking soda, salt, cinnamon, and cloves in a large bowl.

In separate bowl whisk: eggs and sugars; whisk in melted butter until fully incorporated and then pumpkin.

Beat wet ingredients into dry ingredients until smooth; divide between prepared pans.

Bake until golden brown and cake tester comes clean, about 50 minutes. Let cool a few minutes, then run a knife around pan to loosen.  Turn loaves onto wire rack to cool.

Serves 24. Per serving: 218 calories, 33 grams of carbs, 9 grams of fat, 3 grams of protein

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