Today I made Pumpkin Bread. Old Witches Magic Nut Cake to be exact. It's my Grandma Arnold's recipe. It's VERY good, but not so good for you, if you like to watch your calorie and fat intake. So, I decided to "healthify it."
This is my version of Pumpkin Bread, or Young Witches Magic Nut Cake:
Mix (beat) together wet ingredients:
3 eggs
1 15 oz can pumpkin
1/2 c. real maple syrup (not in orig recipe)
1/3 c. vegetable, canola, or coconut oil. (orig recipe 3/4 c oil)
1/2 c. apple sauce - I used one of the snack size containers with the foil lid (not in orig recipe)
1 1/2 c. sugar (orig recipe 2 1/4 c.)
In a separate bowl mix together and then add to wet ingredients :
2 1/2 c. white flour, unbleached and unbromated
1 tsp. salt (orig recipe 1 1/4 tsp.)
1/2 tsp. baking soda
1/2 tsp. baking powder (not in orig. recipe)
3/4 tsp nutmeg
1 tsp cinnamon (orig recipe 3 /4 tsp.)
Then fold in:
1 1/2 cup raisins (orig recipe 1c) Soak raisins in super hot water with a bit of vanilla for about 15 minutes before adding to recipe
1/2 c. chopped walnuts or black walnuts. I only added to one pan, as we have members of the family with nut allergies.
Pour into 3 prepared bread pans, either metal or glass. Properly oil (or crisco) the pans and dust with flour. This is important so that the bread releases after cooling.
Bake for 1 hr 10-15 minutes at 350 F. Cool on racks in pans for about 5-10 minutes. Let cool out of pans until cool. Keep wrapped in plastic wrap. Will freeze well if wrapped and in foil or freezer bag.
This is my version of Pumpkin Bread, or Young Witches Magic Nut Cake:
Mix (beat) together wet ingredients:
3 eggs
1 15 oz can pumpkin
1/2 c. real maple syrup (not in orig recipe)
1/3 c. vegetable, canola, or coconut oil. (orig recipe 3/4 c oil)
1/2 c. apple sauce - I used one of the snack size containers with the foil lid (not in orig recipe)
1 1/2 c. sugar (orig recipe 2 1/4 c.)
In a separate bowl mix together and then add to wet ingredients :
2 1/2 c. white flour, unbleached and unbromated
1 tsp. salt (orig recipe 1 1/4 tsp.)
1/2 tsp. baking soda
1/2 tsp. baking powder (not in orig. recipe)
3/4 tsp nutmeg
1 tsp cinnamon (orig recipe 3 /4 tsp.)
Then fold in:
1 1/2 cup raisins (orig recipe 1c) Soak raisins in super hot water with a bit of vanilla for about 15 minutes before adding to recipe
1/2 c. chopped walnuts or black walnuts. I only added to one pan, as we have members of the family with nut allergies.
Pour into 3 prepared bread pans, either metal or glass. Properly oil (or crisco) the pans and dust with flour. This is important so that the bread releases after cooling.
Bake for 1 hr 10-15 minutes at 350 F. Cool on racks in pans for about 5-10 minutes. Let cool out of pans until cool. Keep wrapped in plastic wrap. Will freeze well if wrapped and in foil or freezer bag.
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