Two posts in one day, I know, don't have a heart attack on me! Just making up for lost time :)
I got this recipe from http://www.straightupgoodfood.blogspot.com/. Its a much healthier version of pumpkin bread and I made a few adjustments to make it even healthier. It comes together really quickly, bakes for 40 minutes and is delicious. And if you haven't tried toasting pumpkin bread and then smearing a little butter on it you are missing out because it is heavenly! Seriously it is, try it!
Spiced Pumpkin Bread
Makes 2 loaves
2 cups all purpose white flour
1 1/3 cups whole wheat flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon cinnamon
1 teaspoon all spice
1/2 teaspoon nutmeg
1/4 teaspoon ginger
Wet mix :
1 cup buttermilk
2 1/4 cups pumpkin (Original recipe had 1 3/4 c pumpkin and 1/2 c oil)
2/3 cups sugar (Original had 1 3/4 cup sugar)
1. Preheat oven to 350, grease 2 loaf pans.
2. Mix all dry ingreidents in a large bowl. Stir well with a metal whisk, set aside.
3. In a medium bowl beat eggs, oil and sugar together. Add buttermilk and pumpkin and mix well.
4. Fold wet mixture into dry and stir just until blended, making sure there are no dry clumps but being careful not to overmix.
5. Pour batter into prepared pans, bake for 1 hour, check at 55 minutes with toothpick or thin knife, which should come out clean with a few moist crumbs.
6. Let bread sit for at least 15 minutes before removing from pan.
* Bread will keep wrapped in the refrigerator for 1 week or in freezer for up to 1 month.
** To make this a little less healthy you can replace wheat flour with white and add 2 cups of semisweet chocolate chips. Or just keep the wheat flour and add the chocolate chips. This recipe is very versatile, add more or less of the spices to your preference or use all wheat flour for an even healthier version.
***The recipe says two loaves but they ended up being pretty short loaves...so if you like taller loaves you could easily put it all in one pan and just cook it a little longer.