Half recipe adaptation, with less sugar, of Paul's favorite pumpkin bread.
- 1 2/3 cups flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin
- 1/2 cup canola oil
- 1/4 cup water
- 1/2 cup chopped walnuts, toasted for 5-10 minutes (or until brown)
- 1/4 cup chocolate chips (optional, just for the last loaf)
Directions:
Preheat oven to 350F. Grease 8 mini loaf pans or three 4x2 pans.
Combine first 8 ingredients. Whisk together eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and chocolate chips.
Pour into prepared pans. Bake about 20-25 minutes for mini loaves, 30-35 minutes for 4x2 pans, or until a toothpick inserted in center comes out clean. Coon in pan for 10 minutes before moving to wire rack.
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