Bread is one of the most simple to prepare and filling snacks you can make at home. I find making bread a very soothing process and the results are extraordinarily lip smacking. I try to make my pumpkin bread recipe as simple as possible in order that they don't 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 tablespoon of baking powder
- 2 spoons of bread soda
- 1 small spoon of ground cinnamon
- 1 little spoon of ground nutmeg
- 1/2 spoon of all spice powder
- 1 cup of coarse-grained sugar
- 1/2 cup of egg replacer (you can use flaxseed powder too)
- 1/2 cup of canola oil
- 1/2 cup of low-fat buttermilk (I like to use home made and fresh buttermilk; I have added the buttermilk recipe below)
- 2 big eggs
- 2/3 cup of water
- 1 can of pumpkin
- 1/3 cup of chopped 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 more and you have got your fresh buttermilk ready.
This recipe is enough for 2 9-inch breads.
- Grease and flour two 9x5 in. bread-baking dishes.
- Heat the oven to 350F.
- In a bowl, take the eggs and egg replacer and blend 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 mix 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.
- Mix the pumpkin mix for roughly 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. In the final analysis you'll get a smooth batter.
- Pour the batter in the greased baking dishes.
- Sprinkle the sliced walnuts on the bread batter.
- Bake in the preheated range at 350F for about 50 minutes.
- Cover the bread with silver foil and heat for another 10 minutes.
- Remove from the cooker and cool in the pan for 10 minutes.
- Take 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 refrigerator for roughly a month.
Items needed:
- 3 1/2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 2 spoons of bread soda
- 1 small spoon of ground cinnamon
- 1 little spoon of ground nutmeg
- 1/2 spoon of all spice powder
- 1 cup of coarse-grained sugar
- 1/2 cup of egg replacer (you can use flaxseed powder too)
- 1/2 cup of canola oil
- 1/2 cup of low-fat buttermilk (I like to use home made and fresh buttermilk; I have added the buttermilk recipe below)
- 2 big eggs
- 2/3 cup of water
- 1 can of pumpkin
- 1/3 cup of chopped 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 more and you have got your fresh buttermilk ready.
This recipe is enough for 2 9-inch breads.
- Grease and flour two 9x5 in. bread-baking dishes.
- Heat the oven to 350F.
- In a bowl, take the eggs and egg replacer and blend 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 mix 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.
- Mix the pumpkin mix for roughly 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. In the final analysis you'll get a smooth batter.
- Pour the batter in the greased baking dishes.
- Sprinkle the sliced walnuts on the bread batter.
- Bake in the preheated range at 350F for about 50 minutes.
- Cover the bread with silver foil and heat for another 10 minutes.
- Remove from the cooker and cool in the pan for 10 minutes.
- Take 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 refrigerator for roughly a month.
About the Author:
Anukriti has a novel perspective on bread and bread recipe's. Anukriti's ardent eye for 'cause and effect ' allows her to substitute local ingredients and strategies in normal bread recipe's.Her Healthy Pumpkin Bread Recipe is Anukriti's latest superb offering.More of Anukriti's unique recipe's can be discovered on Bread Recipe Secrets.