Wednesday, March 25, 2009

Pumpkin Bread

This is NOT TF/GF (not soaked and uses wheat flour)

Dry Ingredients:
3 ½ C White Whole Wheat Flour
2 tsps Baking Soda
2 tsps Salt
1 tsp Baking Powder
2 tsp Ground Nutmeg
2 tsp Ground Ginger
1 tsp Ground Cloves
3 tsp Ground Cinnamon

Wet Ingredients:
2 C Muscadavo or Brown Sugar
1 C Honey, raw
1 C Coconut Oil (liquefied)
4 eggs, beaten
2 Tbs Molasses, blackstrap
30oz Pumpkin Puree (plain)
½ C Pineapple Juice (unsweet) or water

Preheat oven to 350 & Grease 2 loaf pans

Combine all dry ingredients in a medium bowl.

In a kitchenaid mixer (stand mixer) with the whisk attachment….add eggs & beat. Once beaten, slowly drizzle in oil and emulsify until all combined. Add in the rest of the “wet” ingredients until well combined.

Change to mixer attachment and proceed to add in the “dry” ingredients ¼ cup at a time until all flour is incorporated.

Pour into 2 greased loaf pans

Bake for 90 minutes.

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