Stuck inside with kids who want to constantly snack? Worried about getting veggies into your kids without having to constantly go out to the the store to replenish supplies? You - and your kids - can make this simple bread with those leftover holiday cans of pumpkin hanging out in the back of your cabinets. One of the large "two pie" 29oz cans of pumpkin makes 3 loaves of this hearty bread.
The recipe is forgiving - use pumpkin pie spice or your own blend; use white flour if you don't have whole wheat on hand, you don't have milk try juice or even water. Bake in a muffin tin instead of as a loaf (be sure to reduce cook time by about half). Just don't leave out the baking powder or salt or else your bread won't rise!
Pumpkin Bread
1 1/2 cups whole wheat flour
1 cup all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon*
1/2 tsp ground ginger*
1/2 tsp ground cloves*
1/4 tsp ground nutmeg*
1 (heaping) cup canned pumpkin
1 cup milk
3 tbsp oil
1 egg
1/2 cup sugar
Preheat oven to 350 and grease a loaf pan. Mix the flour, baking powder, salt and spices (*you can substitute 1 tbsp pumpkin spice for the blend listed) in a bowl; set aside. In another bowl mix pumpkin, milk, oil, egg and sugar. Combine the dry ingredients into the wet and mix until well blended. Pour into loaf pan and bake 50-55 minutes. Enjoy warm or cooled, plain or with some butter or drizzled with honey or maple syrup.
