Here's Cathe Olson's, from MDC. I've made it many times and it's
I also do the basic "bread" part with zucchini bread, banana bread, etc. There's no reason it couldn't be made as muffins, too -- just bake for less time, of course!
This moist, flavorful bread is perfect for autumn. Vary the sweetener to your taste. The lesser amount of maple syrup makes a bread that goes well with soup or salad; the greater amount of sweetener makes it more of a dessert.
1/3 to 1/2 cup maple syrup
1 1/4 cups mashed cooked pumpkin
1/2 cup oil
1 teaspoon baking soda
1/4 cup plain yogurt or buttermilk
1 3/4 cups plus 2 tablespoons whole wheat or spelt flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger or cloves
1/2 cup chopped walnuts
Preheat oven to 325 degrees. Oil a loaf pan or 8-inch square baking pan. Beat eggs and maple syrup together until smooth. Beat in pumpkin and oil. Stir baking soda into yogurt or buttermilk. Sift flour and spice together. Stir flour mixture and baking soda mixture into pumpkin mixture. Fold in nuts.
Pour batter into prepared pan. Bake about 75 to 90 minutes for loaf or 45 minutes for square pan, until tester inserted in center of cake comes out dry. Cool completely before slicing.
My favourite--well, okay, only--recipe for pumpkin bread comes from allrecipes.com. Serch for 'Downeast Maine Pumpkin Bread'--it has stellar reviews and is absolutely delish! Read a few of the reviews for healthier changes if you want; I've made them with half wholemeal flour, some applesauce (homemade) in place of oil or butter, etc. I'm sure allrecipes.com has some pretty good zucchini bread recipes too--it's a great site!
I really like the 'Sophie's zucchini bread' recipe at allrecipes.com. It does also use 2c sugar, but I am sure you could reduce it without a problem. I subbed 1/2 whole wheat flour with no problem either. I like that is uses 3 cups of zucchini for the 2 loaves instead of the usual 2. I actually made 1 loaf and a dozen muffins.
I've made it 2 years in a row with great results, but this year I was chicken to lower the sugar amt. because I couldn't remember how it was last year except that I liked it
I made the pumpkin bread recipe I posted earlier, and I wanted to mention that I also use honey, in place of the maple syrup, with great results. I thought the original recipe said "syrup or honey" but in rereading it while baking realized it didn't.
I just eat it plain... my zuccini bread at least, is really moist and tasty... I suppose it would be pretty good with butter though too... I eat it for breakfast mostly and as a good-for-me desert/snack in the evenings
Originally Posted by wurzelkind
I've always been interested in those veggie breads you americans are eating.
Is it like (dry) cake? Or do you butter it and eat it like an open sandwich?
Please enlighten me
They're not usually dry. Many of them are much like cake (especially the ones with 2 cups of sugar!) or muffins -- the recipes for the quick breads and muffins are often the same or very similar. Does that help?
I like butter on mine, OR cream cheese.
But they're good plain too. We eat them mostly as breakfast or brunch, or snacks. In fact, the kids'll probably have some for snack when they wake up -- and, oh, who am I kidding? I probably will too.
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