I mentioned yesterday in my post…well, more like ranted…just a little….about the skimpiness of food manufacturers. It is especially annoying in certain canned goods, where they keep amounts just under 16 oz. If you need two cups, which is the usual amount for a main dish of some sort, you are forced to buy two cans and have extra. Well, this weekend I concocted two lovely baked fall recipes where you can use one happy can of 15 oz-ish pumpkin to cover both! The previous post (Pumpkin Blondie Bars) used 7 oz. of pumpkin. Now you will use a full 8 oz. for this delicious pumpkin bread. And you can toss that empty can into the recycling bin to boot, munch on some yummy pumpkin bread and feel good about the world and your pocketbook.
Oat, Maple and Pumpkin Bread
Ingredients:
3/4 cup flour
3/4 cup whole wheat flour
1 cup cooking oats
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2 eggs
1/2 cup maple syrup
1/2 cup canola oil
8 oz. pumpkin puree
1/2 cup low fat buttermilk
1/2 cup chopped pecans
1-2 Tbsp. brown sugar for sprinkling
Directions:
Preheat oven to 350˚. Spray two 9″ loaf pans with nonstick cooking spray and set aside.
In a small bowl, mix flours, oats, spices, baking powder and soda and salt with a fork. Set aside.
With a whisk in a large bowl, beat eggs until foamy. Add the sugar and whisk until creamy. Add the maple syrup and eggs, and whisk until fluffy and creamy. Add the oil, pumpkin and buttermilk and whisk until smooth.
Add the flour and whisk until well combined, but do not over mix. Fold in the pecans. Pour evenly into the two prepared loaf pans. Sprinkle each with the brown sugar on top. Bake for 30-35 minutes, flipping pan sides once during bake time. Let cool on racks for ten minutes, then invert them out to racks to cool completely. Wrap in plastic wrap to keep fresh and moist.
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