This recipe I got from The Cooking Club of America. To be honest, I didn’t play around with it too much to try to make it less calories, I made it as is, and tried to keep the portion I ate smaller! This bread is delicious and moist. And of course if I had chocolate chips, those would have gone in as well.
After I made this, I did figure out the calories, and if this loaf is 14 slices, then each slice is this, which I didn’t think was that bad!
Ingredients:
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/3 cups sugar
1 stick of butter, softened
1 cup canned pumpkin
2 very ripe bananas (optional)
2 eggs
Mix all the ingredients together and put in a 9×5 bread loaf pan coated with Pam Cooking spray. Bake at 350 degrees for 60-65 minutes, or until the edges start to pull away from the pan or a toothpick inserted comes out clean. Mine was more like 70 minutes. Cool on a wire rack.
You can serve as is, or make a glaze with powdered sugar/milk
Glaze:
1 cup powdered sugar
1 tablespoon milk
1/4 tsp. vanilla
Stir until smooth, then drizzle over the loaf.
Since I had more pumpkin than I needed, I made another batch of these except I made 48 mini muffins!
If you make the mini muffins, bake for about 10 minutes. Here is the nutritional information for that:
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Pretty much every weekend I’ve been making a different version of salsa. This weekend I used 4 tomatoes from my Mom’s garden, 1 big poblano pepper, 1/4 of a white onion, 4 cloves of garlic, pinch of salt and cooked that in a dry large non-stick skillet until it starts to blacken on all sides. One tip, keep the paper on the garlic so it doesn’t get bitter, then before putting it in the blender, take the paper off. Also, before blending, take the top off the poblano pepper and remove the seeds. For the tomatoes, I just added them as is.
Blend that altogether and then add a squeeze of half a lime and a few shakes of Tapatio Picante sauce and blend again until smooth.
Now, I need to find something to make with leftover salsa…this made 3/4 of a blender full! Any suggestions??
Yum that salsa looks delicious! I love poblano peppers!
Hmm.. leftover salsa. Biz makes that cool Mexican lasagna. Or you could maybe do a spicy soup and use salsa in place of canned tomatoes (like a chili?). Chicken enchiladas? Or just good old rice and beans – http://www.dinneratchristinas.com/2009/11/southwestern-rice-and-bean-bowl.html one of my go-tos!
I LOVE pumpkin bread – I usually make a few loaves around Christmastime, eat way too many slices (I have no control over it) and then swear it off until the next year…which is soon – yay! I’ve never added bananas; I just make the recipe off of the can of Libby’s.
Leftover salsa? I’ve never had that problem. 😉
Nice! Love the look of that salsa – i’ve never made my own! Mexican lasagna does sound like a good idea!!
Oh, that salsa looks delicious! With the leftovers add a can of white beans and shredded mozzarella and heat for a yummy soup.
I need to try salsa! I make huevos rancheros when we have salsa leftover in large quantities. : )
You can fedex the salsa up here to Vancouver!!! Kidding of course, but it looks delicious!!!
always make the mini muffins!
Looks terrific!
Two great dishes! I especially am wanting some of that bread!
Whoa that nutrition info is not bad at ALL. Especially the mini muffins. There’s something to me that’s way more satisfying about having TWO mini muffins than one slice of bread. Deliciousness though.
this looks amazing! just bookmarked this to make, thank you =)