Thursday, November 4, 2010
Whole Foods Recipe: Pumpkin Bread, Two Ways
These are two rather different recipes. The first came to me already whole foods friendly and doesn't pretend to be a super sweet, frosting friendly loaf. But it really was delicious and it only makes one loaf, which is kind of nice when you're the only one in your house who eats pumpkin bread. The second is a much sweeter, more dessert-y variety of pumpkin bread and I ended up freezing the second loaf because I was in danger of completely overdoing it.
I think this first recipe kicked off my pumpkin love affair this year. I saw it and thought, "NEEEED." And our shelves have been heavy with canned pumpkin ever since.
Find the full recipe over at The Food Illusion. I didn't make any changes!
This second recipe caught me at a particularly sugar-fiendy moment. I wanted a big, soft sugar cookie with inch-thick frosting so badly it hurt. I was kind of getting a little depressed about it, actually. Then I saw this recipe, read through the ingredients and thought, "I can adapt this!" And went to work. I won't pretend the result is even better than the original (which I haven't had, but I imagine is amazing), but it did the trick. Sweet, moist bread, perfect for snacking during naptime when I have a few minutes to sit on my butt and do nothing but enjoy myself.
Also, even though I used sucanat, I should mention that sugar is sugar no matter how you cut it. This recipe only pretends to be good for you.
Adapted from here
3 1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups sucanat
3/4 cup applesauce
1/4 cup oil
2 cups canned pumpkin
Preheat oven to 350 degrees. Mix all ingredients and pour into two greased bread pans. Bake for one hour or until a knife inserted in the center comes out clean (about an hour and 10 minutes for me).