By Dianne Bunis
A classic pumpkin bread spiced up with fall flavors — cinnamon, nutmeg, cloves and of course, pumpkin! Rich in vitamin C, pumpkin is a source of beta-carotene and vitamin A, essential for healthy vision. Serve slices with softened or whipped cream cheese.
3 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground Saigon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/3 cups packed light brown sugar
3/4 cup 2 percent reduced-fat milk
1/3 canola oil (non-GMO)
2 teaspoon pure vanilla extract
2 organic eggs
1 15-ounce can pure pumpkin
Spectrum organic all vegetable shortening
Pumpkin seeds and chopped walnuts, optional
1. Preheat oven to 350°F. Using a small piece of waxed paper, lightly coat bottom and sides of 4 mini-loaf pans (5 1/2-inch by 3-inch by 2-inch) with shortening, set aside.
2. In a large bowl, combine flour, baking powder, baking soda, salt and spices; whisk until smooth. In a medium bowl, combine sugar, milk, oil, vanilla, eggs and pumpkin; add to flour mixture, stir until combined.
3. Spoon batter into prepared loaf pans. Sprinkle top with seeds and walnuts. Bake for 1 hour or until a tooth pick inserted into the center comes out clean. Cool on a wire rack 15 minutes; remove from pans.