Boy, oh Boy has this semester been busy! I literally do not have time to even think about taking pictures of the food I make because I need to inhale it in 10 minutes before I have to go somewhere else! I did have time last Friday (when I should have been studying for an exam but needed a break) to make some pumpkin bread. It is absolutely DELICIOUS! I love the idea of squash or pumpkin in baked goods because it lets you go light on the fat and still have a delicious and moist product. It is also high in vitamin A and provides some fiber. If you are wondering what to do with your pumpkin, I strongly suggest you try this recipe…you will not be disappointed 🙂
As for posting for the next few weeks…they will be few and far between, but I will try to keep up with it!
- Preheat oven to 350F
- Combine flours and all of the dry ingredients except the sugar into a medium bowl.
- Place the sugar, egg whites or egg substitute, oil, buttermilk and eggs in to a large bowl and beat with a mixed on high until well blended.
- Add 2/3 cup of water and pumpkin, beating on low speed until blended.
- Add flour to the mixture, beating on low speed just until combined.
- Spoon batter into 2 9×5″ loaf pans coated with cooking spray.
- Sprinkle with pecans and bake at 350F for 1 hour, or until wooden pick inserted comes out clean.
- Cool 10 minutes in pans on a wire rack; remove from pan and cool completely on wire rack.