RUSTIC PUMPKIN BREAD RECIPE
ENJOY WITH A CUP OF YOUR FAVORITE TEA
Happy 2017!
Here's to eating healthy in the new year!
Enjoy this recipe with all healthy ingredients. You can eliminate the sugar content or just add less.
All ingredients are organic.
1 cup sugar
l/2 cup honey (optional) (or l/4 cup honey)
1 can (15 oz.) solid-pack pumpkin
1 cup olive oil
4 large eggs
2/3 cups water
3 l/2 cups all-purpose flour (I used 2 cups whole wheat & 1 l/2 cups all-purpose - sifted)
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
l/2 tsp. ground cloves
1 cup chopped pecans
* I added some flaxseeds (about 1/3 cup)
Topping (I doubled the entire topping recipe, but only used about 80 percent of the mixture)
l/3 cup all-purpose flour
l/4 cup packed brown sugar
l/2 tsp. ground cinnamon
2 Tbsp. cold butter
l/4 cup chopped pecans
Directions
1. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans. Let set for 20 minutes.
2. Pour into two greased 9 x 5-inch loaf pans. For topping, in a small bowl combine the flour, brown sugar and cinnamon, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
3. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaves for 10 minutes before removing from pans to wire racks.
Note: If honey is added, add another 10-15 minutes on cooking time.
From Polite Society School of Etiquette
Happy baking....
Until next time,
Bernadette M. Petrotta
