April 26, 2018
Breads, Dairy, Vegetables,
Pumpkin , Brunch, Fall/Autumn, Winter, Electric Mixer, Oven Bake, Vegetarian, Quick Breads, Oil, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"Recipe source: Better Homes & Gardens Cook Healthy (2015)
Makes 2-4 loaves, depending on the size pan you are using. I like making a big loaf and a few mini loaves."
Preheat oven to 350 degrees F. Grease the bottom and 1/2inch up the sides of two 9 x 5x2 inch hands or three 8x4x2 inch pans or 4 (individual size) 7 1/2 x 3 x 2 inch pans (or use a combination of sizes) and set aside.
In a large bowl of an electric mixer beat the sugars, yogurt and oil at medium speed until combined. Add eggs and beat well.
In another large bowl combine the dry ingredients (flours - nutmeg) together. Alternately add flour mixture and the water the the egg mixture, beating on low speed after each addition just until combined. Beat in pumpkin.
Spoon batter into prepared loaf pans, spread evenly.
Baking times: 45-50 minutes for 9 x 5 inch pans, 40-45 minutes for 8 x 4 inch pans, or 35-40 minutes for 7 1/2x 3 inch pans or until a wooden toothpick inserted in the center comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
When the goblins are out and the night is upon us, hunger strikes in and these...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Kick start your day with one of these delicious fruit smoothies.
Recipe Stories / Blog
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...