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November 17, 2006

Perfect Pumpkin Bread

This is a modified recipe. I tweaked it a bit to make it healthier (and tastier). Be prepared for your house to smell like Christmas. Yum. This bread is delicious the next day, too. Can freeze.

Perfect Pumpkin Bread

1 16oz. can of pumpkin
1/2 cup sugar (I use raw)
1/2 cup mayo (the real stuff made with canola -- a sub can be shortening)
1/3 cup water
1/2 cup blackstrap molasses
4 eggs

3 1/3 cups whole wheat flour
2 tsp. baking soda
1/2 tsp. baking powder
dash of salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. vanilla
2/3 cup chopped nuts
2/3 cup raisins
(I put in a small handful of flax seeds, but that is optional)

Heat oven to 350. Mix mayo, sugar. Add pumpkin, water, molasses, eggs and vanilla and mix well. In separate bowl, combine dry ingredients (flour, baking soda, baking powder, salt, cloves, cinnamon). Add flour mixture to the wet ingredients and then add the nuts and raisins. Pour into loaf pans (this might fill 2 or 3 -- I use a cake pan or a large iron skillet). Cook until toothpick inserted in center comes out clean (about 50 minutes or more). Cool before serving, if you can wait!!