This versatile loaf recipe can be prepared with either:
raisins; dried cranberries; dried pumpkin seeds.
One batch prepares two loaves.. or 24 muffins; or one loaf and 12 - muffins.
Perfect for the family's lunch pails.
★★★★★ 1 vote5
1/3 ccanola oil
1/3 capplesauce, unsweetened
2 cpumpkin, canned or cooked (15 ounces)
2/3 cnon fat plain yogurt
2 2/3 call-purpose flour
2/3 ctoasted wheat germ
·vegetable oil cooking spray
2 tspbaking soda
1 tspbaking powder
1 tspground cloves
1 tspground cinnamon
1 tspground nutmeg
How to Make PUMPKIN BREAD/MUFFINS
- Preheat oven to 350 degrees F.
Spray two 8-1/2 X 4-1/2 X 2-1/2 inch loaf pans, or one 24 muffin tin with the cooking spray.
- The Wet Mixture:
Cream together: sugar, canola oil, apple sauce, pumpkin, eggs and yogurt, until smooth.
- The Dry Mixture:
Stir together: flour, wheat germ, salt, baking soda, baking powder, cloves, cinnamon and nutmeg.
- Combine the dry mixture with the wet mixture.
Stir until well combined.
- Fold in raisins.
Pour into the two prepared loaf pans,
or one prepared, 24 muffin tin. Fill the muffin tin 2/3 full.
(I have made one loaf pan, and one, 12-muffin tin).
- Bake loaf pan(s) for 50 - 60 minutes.
Test for doneness after 50 minutes. Tester inserted in centre of loaf should come out clean.
If not completely baked return to oven for an additional time 5 - 10 minutes.
- Bake muffin pan(s) 25 minutes.
Test for doneness. if not completely baked, return to oven for additional time; 3 to 5 minutes
- Allow to cool in pan(s) on a rack, for 15 min...
Turn out loaves or muffins and cool completely before wrapping for storage or freezing.
- This freezes well, as muffins or bread, for up to three months.
To freeze loaves, wrap tightly in freezer bags until ready to use.
To freeze muffins, wrap individually in freezer bags until ready to use.
- Thaw at room temperature until ready to use, or in the microwave, about 15 seconds per muffin.
Slices of frozen bread can be thawed in the toaster, if you wish.