Tuesday, January 29, 2008

Super moist (and healthy!) pumpkin bread

Camilla Saulsbury is a big name in the arena of cooking contests. She won two of the biggest national competitions -- National Chicken ($100,000 prize) and Build a Better Burger ($50,000) -- and has won money in scads of others. And now she has a lovely blog called Enlightened Cooking that focuses on healthy food.

I thought I'd try one of the first recipes she posted, Cinnamon-Spiced Butternut Bread. I made it as she directed but used canned pumpkin instead of butternut squash (one of her suggested variations). Instead of her two large loaves, I made four small loaves. She suggested a few variations, and I did one of my own -- using mini chocolate chips in two of them. As I expected, it was delicious -- very moist and a little less sweet than some of the other pumpkin breads I've tried. If you want the directions for baking regular-size loaves, be sure to go to Camilla's recipe.

Cinnamon-Spiced Pumpkin Mini Loaves

Adapted from this recipe by Camilla Saulsbury

3 cups white whole wheat flour
1 cup sugar
1 cup packed dark brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 large eggs, lightly beaten
1 1/2 cups canned solid pack pumpkin
1/3 cup lowfat buttermilk
Optional: chopped dried fruit, chopped nuts, or mini chocolate chips

Preheat oven to 350°. Spray 4 mini loaf pans with Baker's Joy (or another nonstick baking spray with flour); set aside.

In a large bowl whisk the flour, sugar, brown sugar, baking soda, cinnamon, baking powder, salt, cloves and nutmeg; make a well in center of mixture. In a medium bowl whisk the oil, eggs, thawed squash and buttermilk until smooth. Add squash mixture to flour mixture, stirring just until moist. If desired, fold in dried fruit or nuts. Spoon batter into prepared pans, smoothing tops.

Bake 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove loaves from pans and cool completely on wire rack. Makes 4 mini loaves.

8 comments:

Emiline said...

Pumpkin bread does sound good. I don't think I made enough stuff with it, during the fall.
And it's light. Yay!

ServesYouRight said...

Hi Tracy!

You've been busy!! Loved all your recent creations - yum! I'm back in Rochacha, trying not to get blown away by the gusts today! But I love the winters here , especially for all the food choices :-)

Stay warm,
Bestest,
Smita

Tracy said...

Emiline, I work at a pumpkin farm so I think I have pumpkin on the brain now. Love it.

Smita, so glad to see your comment! I was getting concerned about you. I'm concocting a recipe for a contest today and I realized I'm missing an ingredient. I so don't want to venture out into this wild wind! Oh well, off to Wegmans.

Deborah said...

This sounds delicious! I'm always impressed by people who can make up their own recipes!

Cakespy said...

Sounds delicious--so I guess the health aspect can't hurt!!

mack0705 said...

I like Charlie keeping an eye on things in the background. This sounds yummy. I have to say I would try the pumpkin before the butternut squash.
Karen

Tracy said...

Deborah & Cakespy, I just finished one of the mini loaves today. It doesn't dry out at all in the fridge. Two are in the freezer.

Karen, you're not anonymous anymore! I actually took better photos of the bread but I couldn't resist posting the photo that Charlie snuck into. And I agree about the pumpkin but I'll probably try it with squash sometime because I get so many in my CSA bag.

Tracy said...

And Karen .... two days until Keeeiiithhhhh ..... :-) It makes me smile just thinking about it.

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