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Tuesday, November 17, 2009

Pumpkin Carrot Bread at last!

Argh! This recipe is posting badly, and the formatting is making me mad! Let's see if this will work now...









Pumpkin Carrot Bread, Take 3!

1 ½ cups all purpose flour
½ tsp salt
½ cup wheat bran
½ cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ cup grated carrots
½ tsp ginger
1 cup cooked pumpkin
½ tsp ground cloves
½ cup buttermilk
½ tsp nutmeg, freshly grated if possible
1/4 cup margarine, melted
1 tsp vanilla
1 egg
1/2 cup pecans, toasted

Optional: ½ cup raisins

Preheat oven to 375*. Spray bread pan with nonstick spray and set aside. In a large bowl, mix together the dry ingredients: flour, wheat bran, salt, baking powder and spices. Set aside. In another medium –sized bowl, mash up the pumpkin with a potato masher or large spoon. Add the buttermilk, carrots, sugar, egg, melted butter, and vanilla. Pour the wet mixture into the dry one, and mix thoroughly. Add the raisins, if you are using them. Pour the batter into the bread pan. Sprinkle the pecans on top. Bake for 45-50 minutes, or until a knife inserted into the middle comes out clean.

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