Recipes Pumpkin Bread
Great for an autumn party, Thanksgiving feast, or anytime!
This healthy bread is so deliciously moist that I bake it in a bundt pan. It can make a yummy brunch offering, or you can even add a light glaze and serve it for dessert.
2 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 cup margarine or butter (softened)
1 cup granulated sugar
1 cup brown sugar (packed)
1 cup pumpkin (1 can)
* 2 cups flour for whole-wheat flour
* 2 cups brown sugar for white and brown sugars
* 1 cup mashed summer squash or sweet potatoes for pumpkin
Preheat oven to 350 (F).
In small bowl, mix dry ingredients. Set aside.
In larger bowl, beat butter and sugar/s till light and smooth. Add eggs, one at a time, and continue mixing.
Add dry ingredients gradually. Mix till thoroughly moistened.
Pour into two greased/floured loaf pans or one prepared bundt pan.
Bake for 70 minutes at 350 (F).
Cool at least 20 minutes before removing from pan/s.
Pre: Remove Tarnish