I found an amazing recipe for pumpkin bread in a Cooking Light magazine (November 2008 page 176) that the whole family loves. It is very moist and it freezes great.
3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup water
1/3 cup flaxseed
2 1/2 cups sugar
2/3 canola oil
2/3 cup honey beer (room temperature; NOTE: I use a dark beer if I do not have honey)
1/2 cup egg substitute + 2 eggs (NOTE: I use 4 eggs instead of the egg substitute)
1 can pumpkin (14-15 oz)
- Pre-heat oven to 350 degrees F (180 degrees C).
- Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk
- Combine water and flaxseed in a small bowl
- Place sugar and next 4 ingredients (through eggs) in a large bowl and beat with a mixer at medium speed until well blended. Add flaxseed mixture and pumpkin, beat at low-speed until blended. Add flour mixture, beat just until combined. Divide the batter between two 9×5 inch loaf pans coated with cooking spray. (NOTE: We use silicon pans and do not require spray….also for taste you can opt for a greased time with butter).
- Bake at 350 degrees F for 1 hour and 10 minutes or until wooden pick inserted in the center and comes out clean. Cool 10 minutes in the pan, then remove and place on wire rack.
- To freeze, wait until cold, place into a Ziploc bag and store for up to two months.
I think the flavor of this loaf fresh, is better the second day. Serve by slicing the loaf – great as for afternoon tea/snack.