Prosper and Be In Health » Breads

Pumpkin Bread

Emily — Thu, 12 Nov 2009 13:13:43 +0000

I made an exciting discovery last night. I replaced the bananas in my banana bread recipe with pumpkin and voila! Pumpkin bread! I’ve always wanted a good recipe for pumpkin bread. I’ve only eaten one slice so far, but I think this will be it!

2/3 c honey
1/2 c unsweetened applesauce
1 c pumpkin
2 tbsp ground flaxseed
3 tbsp soymilk
1 c whole wheat flour
1 c white flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
2/3 c chopped raw walnuts (optional)

Mix ingredients in order. Grease and flour one large bread pan. Pour batter into pan and bake at 350 degrees for one hour.

For muffins, grease muffin tin, or use muffin papers, and bake at 350 degrees for 30-35 minutes.

Questions or comments about this recipe? Contact me here.

Can’t find some of these ingredients in your local grocery store? Click on the links below to purchase them online.

Banana Bread

Emily — Wed, 11 Nov 2009 23:58:21 +0000

I think I’ve changed this recipe sufficiently over the years to finally claim it as my own, though the original came from my mom. I actually usually make muffins instead of bread, just because they’re easier to make and eat. This is one of my favorites!

2/3 c honey (replaced the sugar in the original recipe)
1/2 c unsweetened applesauce (replaced the margarine)
1 c mashed bananas
2 tbsp ground flaxseed (replaced the 1 egg)
3 tbsp soymilk (replaced the milk)
1 c whole wheat flour (replaced half of the white flour)
1 c white flour
1/2 tsp salt
1 tsp baking soda
2/3 c chopped raw walnuts (optional)

Mix ingredients in order. Grease and flour one large bread pan. Pour batter into pan and bake at 350 degrees for one hour.

For muffins, grease muffin tin, or use muffin papers, and bake at 350 degrees for 30-35 minutes.

Questions or comments about this recipe? Contact me here.

Can’t find some of these ingredients in your local grocery store? Click on the links below to purchase them online.

Cornbread

Emily — Tue, 04 Aug 2009 19:47:31 +0000

Adapted from Madhur Jaffrey’s World Vegetarian Cookbook. This is a very consistent recipe and just about everyone I’ve ever made it for compliments it!

1 c yellow cornmeal
1/4 c flour
3/4