The bright orange pumpkins are currently dotting the fields or with paint on the farmers markets and grocery aisles just chocked full of healthy nutrients for us to enjoy. Here are three bread recipes to help you enjoy the premium. Two are quick bread recipes, pumpkin-walnut bread, pumpkin nut bread. The third is a new variant of the squirrel that is quite delicious, Pumpkin Crescent Dinner Rolls.
PUMPKIN nut bread
2 cupsall-purpose flour
2 teaspoons baking powder
1 / 2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 / 2 teaspoon ground nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
1 / 2 cup fat-free milk
2 eggs or 1 / 2 cup egg substitute
1 / 4 cup butter, softened
1 cup chopped hickory nuts or pecans
Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In bowl combine pumpkin, Equal, milk and eggs. Add dryIngredients and butter. Mix only until flour is moistened. Stir in nuts. Bake in a well-greased 9x5x3-inch loaf pan or 65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in the pan and cool on a wire rack.
PUMPKIN Walnut Bread
3 1 / 2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 / 2 teaspoon nutmeg
2 1 / 2 cups Splenda
1 / 2 cup sugar
1 cup canola oil
4 eggs
2 / 3 cups water
1g chopped walnuts
2 cups canned pumpkin
Preheat oven to 350 degrees
Sift all dry ingredients in a large bowl. Add the remaining ingredients and beat until smooth. Spray three 4 x 8-inch Loaf pans with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.
PUMPKIN CRESCENT DINNER ROLLS
2 teaspoons dry yeast
1 1 / 2 cups warm water (110 to 115 degrees)
1 1 / 4 cups cooked (or canned) pumpkin
1 / 2 cup butter
1 / 3 cupSplenda
2 eggs
2 tsp salt
2 1 / 2 cups whole wheat flour
4 1 / 2 to 5 cups all-purpose flour
Dissolve in a large bowl, yeast in lukewarm water. Add the pumpkin, butter, Splenda, eggs, salt, wheat flour, and beat, until smooth. Stir in enough all-purpose flour to make a soft dough. Enoughall Stir in flour to make a soft dough. Turn dough on a lightly floured board, knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turn onceGrease top. Cover and rise in a warm place until doubled in bulk, about an hour.
Punch down dough. Turn onto a lightly floured board, divide into 3 equal parts. Roll each part into a 12-inch circle cut each circle into 12 wedges. Roll wedges from the wide end and place apart was down 2-inch, on greased baking sheets. Curve of crescent shapes. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12 to 15 minutes. Remove to a wire rackcool.
Yield: 36 half-moons. Per Crescent: 134 calories, 23 g sugar, 4 g protein
Enjoy!
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