Wednesday, October 31, 2012

Pumpkin Nut Bread

The recipe:
2/3 cups butter, softened
1 1/3 cup white sugar
1 1/3 cup brown sugar
4 eggs, beaten
1/2 cup coffee
2 cups canned pumpkin puree
2 tsp. vanilla
2 2/3 cups flour
1/3 cup milled flax seed, wheat germ (totals 1/3 cup, blended)
2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnmon
1/2 tsp. cloves
1/2 tsp. ginger
1 cup chopped nuts

Cream together butter and sugar, add eggs.

Add vanilla, coffee, pureed pumpkin. Mix well.
In another bowl, measure out the dry ingredients, mix. Then, add to the wet ingredients. Stir well.
I made several small loaves, using two ice cream scoops of batter per loaf. The pans were prepared with butter and waxed paper strips to facilitate removal. I used a cookie scoop for the mini-muffins.
The baked in a 350F convection oven, the mini-loaves about 26 minutes, and the mini-muffins, about 15 minutes.

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