Food
pumpkin bread
By Yankee Magazine|Nov 05 2007|
Ingredients
1/2 cup honey
1 cup canned pumpkin puree (aka 100% pumpkin; NOT pumpkin pie filling)
1/4 cup safflower oil
1 teaspoon vanilla
2 eggs
1 1/2 cups whole wheat pastry flour
1/2 cup coarsely chopped pecans
2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Heat oven to 350 degrees. Lightly grease an 8″ or 9″ loaf pan. In a large
bowl, blend honey, pumpkin, oil, vanilla and eggs. Stir in remaining
ingredients. Pour into prepared loaf pan. Bake 50 to 60 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes. Loosen
sides of loaf from pan; remove from pan. Cool completely on wire rack
before slicing.
