Wet Ingredients:
3/4 cup pumpkin puree / 1 fresh sweet potato
3/4 cup brown sugar, packed
1/4 cup butter, unsalted
1 large egg
Dry Ingredients:
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp cinnamon, ground
1/4 nutmeg, freshly grated
1/2 tsp kosher salt
1 cup walnuts, coarsely chopped
Directions:
Preheat Oven 350ºF
Mix all of the wet ingredients until smooth.
In a separate container, mix all of the dry ingredients, except the chopped walnuts, until evenly incorporated.
Add the 3/4 of dry ingredients to the wet ingredients. Mix briefly
and add the chopped walnuts. Add the rest of the dry ingredients and
mix just until incorporated, taking care to prevent over-mixing. The
batter will be firm and dry in some spots.
Spoon the batter into a buttered 8 1/2 x 4 1/2 loaf pan lined with parchment paper. Smooth the tops and "score" the top of the batter with a greased knife, if desired.
Bake at 350ºF for about 1 hour, until a wooden skewer or cake tester comes out clean when inserted in the center of the loaf.
Cool at least 15 minutes before removing from the loaf pan.
Sunday, November 29, 2009
Quick Whole Wheat Sweet Potato & Pumpkin Bread
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