Skip to main content

Pumpkin Bread

Thanksgiving is right around the corner so here is a recipe for pumpkin bread I think you will enjoy. This makes a nice sized loaf of very moist pumpkin bread. Since we have recently been working around a dairy and soy allergy, I especially like it because there is no dairy in the bread itself. I have included the recipe for the streusel topping. I have been using goat butter (most people allergic to cow’s milk are not allergic to goat milk) in the streusel and haven’t been able to tell a difference in flavor. If you don’t want to bother with the streusel topping just dust the top with powdered sugar or serve with some fresh whipped cream. This bread has been a popular breakfast item at our house this fall.




1 ½ cup sugar

½ cup vegetable oil

2 eggs

1 can organic pumpkin

1/3 cup water

1 3/4 cup all purpose flour

1 t baking soda

¾ t salt

½ t nutmeg

½ cinnamon

Streusel Topping

1/3 cup flour

1/3 cup sugar

1 T cinnamon

2T Butter (or goat butter)

Place dry ingredients in mixing bowl then cut in butter with pastry blender or fork. Sprinkle on top of batter in loaf pan prior to baking.

Preheat oven to 350 degrees. Line a loaf pan with parchment paper so that paper gets folded out over the longest sides of the pan. Mix sugar and oil with mixer. Add eggs and mix well. Add pumpkin and blend, and then add water and blend. Combine remaining ingredients and mix well into the pumpkin batter. Pour into loaf pan and top with streusel and bake for 1 hour. Remove from oven and let cool. Lift sides of parchment to remove loaf from pan.

Comments

Post a Comment

Popular posts from this blog

Sloppy Joe's without the can!

This recipe for Sloppy Joe’s has gotten the stamp of approval from my picky eaters and it’s so easy you will never go back to the canned stuff. What’s great about making your own Sloppy Joe’s is that you control the sodium and spices so you can customize it for your own picky eaters. Another healthful benefit to making your own is that there will be no high fructose corn syrup or other nasty ingredients. Did you know that for just a few cents more you can buy organic ketchup and it does not have corn syrup in it? Here’s what you will need…. 2 pounds of lean ground beef, organic preferably                1 can organic tomato sauce 1/3 cup organic ketchup 1 onion chopped 3 cloves of garlic finely minced 2 tsp dry mustard 3 T Worcestershire sauce 2 T brown sugar 1T apple cider vinegar Salt and Pepper to taste Sauté beef in large sauté pan on medium heat and drain any fat if necessary. Add on...
2 comments
Read more

Creamy Potato Leek Soup

As the weather and the falling leaves turn crisp we naturally start to think of meals that are warm and comforting. Nothing fills that order better than a warm and hearty soup. Not only are soups a budget stretcher, but they are not as difficult to prepare as you may think. While canned soups may be a tempting convenience they are often loaded with sodium. I guarantee that the soup recipes that I am going to introduce you to will be so tasty that you will find yourself not be able to crack open that canned soup again. The first soup in this series is a creamy potato leek soup. I like to make it completely creamy, but if you prefer some potato chunks you can make it to your liking. In a large pot brown about a half of a pound of good quality chopped bacon. I like Boars Head peppered bacon myself. Once bacon is crispy remove bits to a plate lined with paper toweling. I mop up most of the bacon drippings from the pot with a paper towel, leaving only little brown bits. Melt about 2...
Post a Comment
Read more

Creamy Chicken Pot Pie ~Sunday Dinner Worthy, Weeknight Ready

  When the frigid chill of winter has set in and we are no longer basking in the glow of the Christmas season we crave comfort food to get us through until the spring thaw.   Unfortunately for some of us the wish for sun and spring starts on December 26.      This creamy chicken pot pie is Sunday dinner worthy, but with a little planning it’s easy enough for a weeknight dinner.   The only do ahead I would recommend is to make the pie crust on the weekend and have it ready in the fridge.   If the thought of even attempting homemade pie crust just made you want to write this recipe off, then by all means buy some Pillsbury pie crust and have it in the fridge. Have a nice salad with it and you are ready to go.   Flaky Pie Crust 2 1/2 cups unbleached all-purpose flour 1 1/2 teaspoons sugar   1 teaspoon salt   1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes   1/2 cup chilled non hydrogenated soli...
Post a Comment
Read more