Sunday, January 22, 2006

Whole Wheat Pumpkin Bread

2/3 c oil
1 c molasses
1/3 c Splenda granular
1 15-oz can pureed, cooked pumpkin
4 eggs, beaten
1 t cinnamon
1 t ground nutmeg
1/2 t ground allspice
1/2 t cloves
1/2 t salt
2 t fresh ginger, grated
4 T soy flour
1/2 c milk powder
1/2 c 9-grain cereal (can substitute wheat or oat bran)
3 1/2 c whole wheat flour
2 T baking powder

Preheat oven to 325˚. Blend the oil, molasses, pumpkin, eggs, and all of the spices in a large bowl. Stir the remaining ingredients togther and add to the first mixture. Bake in a two well-oiled 5x9" loaf pan for about 1 hour. If the loaf gets too brown before the end of the baking time, lower the heat to 300˚.

No comments: