Tuesday, April 7, 2009

Baked Leftovers...

I found this great recipe for pumpkin bread on Meals.com. I had some leftover pumpkin that I really wanted to use and needed to bake a recipe for the week so this one was it :)

We froze some of the leftovers in little freezer bags with 2 slices. The night before we would take them out to thaw, butter the slices in the morning and it became a great alternative for breakfast. Even our little toddler loved it which makes any recipe an added bonus in our home.

Spiced Pumpkin Bread

2 cups all-purpose flour
5 teaspoons ground allspice or pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup LIBBY'S® 100% Pure Pumpkin
1 cup packed brown sugar
1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract


PREHEAT oven to 350° F.

SIFT flour, allspice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Spoon into greased 9 x 5-inch loaf pan.

BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.


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