Monday, September 24, 2012

A Better Pumpkin Bread

Now that the weather is cooling, we've pulled out the boxes of snuggly clothes and started flipping through fall food ideas. It's hard to resist a warm slice of Pumpkin Bread, but I cringe at the amount of oils and sugars in most of the recipes that I've seen. A new, healthier attempt is in the oven at the moment, but I'm being brave and posting the recipe before it's even finished. It smells delicious and I have no reason to believe that it won't be wonderful.

Pumpkin Bread

1 1/2 c flour
2 1/4 t baking soda
3/4 t cinnamon
1/4 t ground cloves
1/2 t nutmeg
1/4 t ground ginger
1/4 c wheat germ
5 T butter, softened
2/3 c sugar
1 1/4 c canned pumpkin
2 eggs, beaten

Preheat oven to 350*. Grease and flour a bread loaf pan. Combine ingredients well and pour into pan. Bake for 1 hour, or until wooden pick, inserted in center, comes out clean.

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