Bread is among the most straightforward to prepare and filling snacks you can make at home. I find making breads a very soothing process and the results are very lip smacking. I try to make my pumpkin bread recipe as easy as possible so that they do not take much time in which to prepare. You need to try out the following healthy pumpkin bread recipe .
Items needed:
- 3 1/2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 2 little spoons of baking soda
- 1 little spoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 small spoon of all spice powder
- 1 cup of granulated sugar
- 1/2 cup of egg replacer (you need to use flaxseed powder too)
- 1/2 cup of canola oil
- 1/2 cup of fat-free buttermilk (I like to use home made and fresh buttermilk; I have added the buttermilk recipe below)
- 2 big eggs
- 2/3 cup of water
- 1 can of pumpkin
- 1/3 cup of chopped pecans or walnuts
For buttermilk:
- 1 cup of low fat milk
- 1 spoon of lemon juice or vinegar
Preparation:
For the buttermilk:
- Add the vinegar to the milk and stir well.
- Let the mix stand for 5 to 10 minutes.
- Stir once again and you have got your fresh buttermilk prepared.
This recipe is sufficient for two 9-inch bread.
- Grease and flour two 9x5 inch bread-baking dishes.
- Preheat the oven to 350F.
- In a bowl, take the eggs and egg replacer and mix them at low speed to get a fluffy mix.
- Add the sugar and blend at medium speed to melt the sugar.
- Add the canola oil to the mix and mix to emulsify the mix.
- Add the fresh buttermilk to the above mix and blend on medium speed.
- In a clean bowl, take the pumpkin and water.
- Mix the pumpkin mix for approximately 2 minutes to get a smooth puree.
- Add the pumpkin puree to the egg-oil mix and mix more to get a smooth liquid.
- Mix all the dry ingredients together.
- Add the dry ingredients to the wet ingredients, 1/4 cup at a time. Mix well at medium speed after each addition. In the final analysis you will get a smooth batter.
- Decant the batter in the greased baking dishes.
- Sprinkle the cut walnuts on the bread batter.
- Bake in the heated range at 350F for roughly 50 minutes.
- Cover the bread with silver foil and cook for another 10 minutes.
- Remove from the oven and cool in the pan for 10 minutes.
- Take from the pan and cool the bread on a wire rack.
You can safely wrap the cooled bread in plastic wrap and store in the refrigerator for roughly a month.
Items needed:
- 3 1/2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 2 little spoons of baking soda
- 1 little spoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 small spoon of all spice powder
- 1 cup of granulated sugar
- 1/2 cup of egg replacer (you need to use flaxseed powder too)
- 1/2 cup of canola oil
- 1/2 cup of fat-free buttermilk (I like to use home made and fresh buttermilk; I have added the buttermilk recipe below)
- 2 big eggs
- 2/3 cup of water
- 1 can of pumpkin
- 1/3 cup of chopped pecans or walnuts
For buttermilk:
- 1 cup of low fat milk
- 1 spoon of lemon juice or vinegar
Preparation:
For the buttermilk:
- Add the vinegar to the milk and stir well.
- Let the mix stand for 5 to 10 minutes.
- Stir once again and you have got your fresh buttermilk prepared.
This recipe is sufficient for two 9-inch bread.
- Grease and flour two 9x5 inch bread-baking dishes.
- Preheat the oven to 350F.
- In a bowl, take the eggs and egg replacer and mix them at low speed to get a fluffy mix.
- Add the sugar and blend at medium speed to melt the sugar.
- Add the canola oil to the mix and mix to emulsify the mix.
- Add the fresh buttermilk to the above mix and blend on medium speed.
- In a clean bowl, take the pumpkin and water.
- Mix the pumpkin mix for approximately 2 minutes to get a smooth puree.
- Add the pumpkin puree to the egg-oil mix and mix more to get a smooth liquid.
- Mix all the dry ingredients together.
- Add the dry ingredients to the wet ingredients, 1/4 cup at a time. Mix well at medium speed after each addition. In the final analysis you will get a smooth batter.
- Decant the batter in the greased baking dishes.
- Sprinkle the cut walnuts on the bread batter.
- Bake in the heated range at 350F for roughly 50 minutes.
- Cover the bread with silver foil and cook for another 10 minutes.
- Remove from the oven and cool in the pan for 10 minutes.
- Take from the pan and cool the bread on a wire rack.
You can safely wrap the cooled bread in plastic wrap and store in the refrigerator for roughly a month.
About the Author:
Anukriti has a unique viewpoint on bread and bread recipe's. Anukriti's keen eye for 'cause and effect ' permits her to substitute local ingredients and techniques in conventional bread recipe's.Her Healthy Pumpkin Bread Recipe is Anukriti's latest amazing offering.More of Anukriti's unique recipe's can be discovered on Bread Recipe Secrets.
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