PUMPKIN BREAD By Summer:
Pumpkin Bread Loaves Recipe
15 ounces pumpkin puree
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup butter
3 cups Hodgson Mill’s Bread Flour
1 cup milk
½ cup ground flaxseed
½ cup wheat germ
2 cups light brown sugar, packed
1. Preheat oven to 350oF. Grease and flour a loaf pan.
2. In your Kitchen Aid Stand Mixer bowl whisk together ingredients list in order of apprerance. Allow each ingredient to mix in thoroughly before adding the next ingredient.
3. Pour dough into two pans and bake for about 90 minutes or until loaf is golden brown and inserted toothpick is removed clean. (If you make muffins instead the timing is about 20 minutes.)
I actually make one loaf and a dozen muffins. The loaf will be used in next week’s recipe, Pumpkin Truffles. However, I failed to take a picture of the loaf before destroying it for the truffles. So you only get a picture of the muffins from the recipe, but they’re good!!!
Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.