Award-Winning Pumpkin Bread
This pumpkin bread recipe originally came from an old Betty Crocker cookbook, but I have made so
many changes to it, that I call it my own. I have reduced the sugar and added wheat germ for the
health benefits of fiber and whole grain.
I have taken this pumpkin bread to numerous pot lucks and served it to
guests many times. Everyone seems to like it! It also won first place at a pumpkin cook-off once.
2/3 cup butter, softened to room temperature*
1 cup sugar
1 16 oz. can pumpkin
2/3 cup (one 6 oz. can) frozen apple juice concentrate; thawed
2 1/3 cups unbleached white flour
1 cup whole wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. orange peel
2/3 cup chopped nuts
2/3 cup dried cranberries
*To Reduce the Fat and Calories:
- Heat oven to 350 degrees.
- Grease bottoms only of two 9" loaf pans or three 8" loaf pans.
- Mix butter and sugar in a large bowl until smooth and creamy. Add eggs, pumpkin and apple juice
- In a separate bowl, combine flour, wheat germ, baking soda, salt, baking powder, cinnamon, cloves,
and orange peel. Mix well. Add to liquid ingredients and mix in just until moist.
- Stir in cranberries and nuts and pour into pans
- Bake until wooden toothpick inserted in the center comes out clean - about 1 hour 10 minutes; cool
slightly. Loosen sides of loaves from pans and remove.
- Cool completely before slicing. To store, wrap
and refrigerate no longer than 10 days. May be frozen.
If you want less fat and fewer calories, you can substitute 2/3 cup applesauce for the butter and
reduce the sugar to 1/2 cup. This changes the texture to a slightly spongy one - like gingerbread
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