Bread is one of the most easy to prepare and filling nibbles that you can make at home. I find making breads a particularly relaxing process and the results are very lip smacking. I try and make my pumpkin bread recipe as easy as possible in order that they do not take much time to prepare. You must try out the following healthy pumpkin bread recipe .
Items needed:
- 3 1/2 cups of all-purpose flour
- 1 spoon of baking powder
- 2 teaspoons of bread soda
- 1 small spoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon of all spice powder
- 1 cup of granular sugar
- 1/2 cup of egg replacer (you can use flaxseed powder too)
- 1/2 cup of canola oil
- 1/2 cup of fat-free buttermilk (I really like to use homemade and fresh buttermilk; I have added the buttermilk recipe below)
- 2 large eggs
- 2/3 cup of water
- 1 can of pumpkin
- 1/3 cup of sliced pecans or walnuts
For buttermilk:
- 1 cup of low fat milk
- 1 spoon of lemon juice or vinegar
Preparation:
For the buttermilk:
- Add the vinegar to the milk and stir well.
- Let the mix stand for 5 to 10 minutes.
- Stir once again and you've got your fresh buttermilk ready.
This recipe is sufficient for 2 9-inch breads.
- Grease and flour two 9x5 inch bread-baking dishes.
- Heat the stove to 350F.
- In a bowl, take the eggs and egg replacer and mix them at low speed to get a fluffy mix.
- Add the sugar and blend at medium speed to melt the sugar.
- Add the canola oil to the mix and blend to emulsify the mix.
- Add the fresh buttermilk to the above mix and blend on medium speed.
- In a clean bowl, take the pumpkin and water.
- Blend the pumpkin mix for about 2 minutes to get a smooth puree.
- Add the pumpkin puree to the egg-oil mix and blend more to get a smooth liquid.
- Mix all the dry ingredients together.
- Add the dry ingredients to the wet ingredients, 1/4 cup at a time. Blend well at medium speed after each addition. At the end you will get a smooth batter.
- Decant the batter in the greased baking dishes.
- Speckle the sliced walnuts on the bread batter.
- Bake in the heated cooker at 350F for about 50 minutes.
- Cover the bread with silver foil and cook for another 10 minutes.
- Remove from the cooker and cool in the pan for 10 minutes.
- Remove from the pan and chill the bread on a wire rack.
You can safely wrap the cooled bread in plastic wrap and store in the fridge for about a month.
Items needed:
- 3 1/2 cups of all-purpose flour
- 1 spoon of baking powder
- 2 teaspoons of bread soda
- 1 small spoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon of all spice powder
- 1 cup of granular sugar
- 1/2 cup of egg replacer (you can use flaxseed powder too)
- 1/2 cup of canola oil
- 1/2 cup of fat-free buttermilk (I really like to use homemade and fresh buttermilk; I have added the buttermilk recipe below)
- 2 large eggs
- 2/3 cup of water
- 1 can of pumpkin
- 1/3 cup of sliced pecans or walnuts
For buttermilk:
- 1 cup of low fat milk
- 1 spoon of lemon juice or vinegar
Preparation:
For the buttermilk:
- Add the vinegar to the milk and stir well.
- Let the mix stand for 5 to 10 minutes.
- Stir once again and you've got your fresh buttermilk ready.
This recipe is sufficient for 2 9-inch breads.
- Grease and flour two 9x5 inch bread-baking dishes.
- Heat the stove to 350F.
- In a bowl, take the eggs and egg replacer and mix them at low speed to get a fluffy mix.
- Add the sugar and blend at medium speed to melt the sugar.
- Add the canola oil to the mix and blend to emulsify the mix.
- Add the fresh buttermilk to the above mix and blend on medium speed.
- In a clean bowl, take the pumpkin and water.
- Blend the pumpkin mix for about 2 minutes to get a smooth puree.
- Add the pumpkin puree to the egg-oil mix and blend more to get a smooth liquid.
- Mix all the dry ingredients together.
- Add the dry ingredients to the wet ingredients, 1/4 cup at a time. Blend well at medium speed after each addition. At the end you will get a smooth batter.
- Decant the batter in the greased baking dishes.
- Speckle the sliced walnuts on the bread batter.
- Bake in the heated cooker at 350F for about 50 minutes.
- Cover the bread with silver foil and cook for another 10 minutes.
- Remove from the cooker and cool in the pan for 10 minutes.
- Remove from the pan and chill the bread on a wire rack.
You can safely wrap the cooled bread in plastic wrap and store in the fridge for about a month.
About the Author:
Anukriti has a singular point of view on bread and bread recipe's. Anukriti's eager eye for 'cause and effect ' lets her substitute local ingredients and methods in traditional bread recipe's.Her Healthy Pumpkin Bread Recipe is Anukriti's latest fantastic offering.More of Anukriti's unique recipe's can be found on Bread Recipe Secrets.
