Pumpkin  (Apple, Banana, Zucchini) Bread

I created this recipe for 2 reasons. First, I love quick breads, but they are so full of sugar and fat that they are more like a dessert. This recipe preserves the flavor and moisture of the original with 1/2 of the fat and 1/2 or the sugar of most recipes. It also contains whole grains for  half of the flour.  It's a healthy snack.! My kids love it, and they can make it themselves. It is very easy. Secondly, pumpkin is the only vegetable besides carrots that have a good source of vitamin A for food storage. This recipe helps rotate a large can of pumpkin puree.

This recipe makes 4 large loaves or 8 mini loaves.

Wet ingredients

4 1/2 cups canned pumpkin (or mashed banana, or finely grated zucchini, or applesauce)

1/2 cup vegetable oil 

1 TB Vanilla

6 beaten eggs 

2 1/2 cups sugar (substitute 2 cups brown sugar and 1/2 cups white sugar for zucchini recipe)

1 cup milk (soy milk)

Dry Ingredients

3 cups whole wheat flour

2 1/2 cups white flour

1 cups quick oats

2 tsp cinnamon

2 tsp salt

1 1/2 tsp nutmeg

1 tsp ground all spice

4 tsp baking soda

1 cup semisweet chocolate chips (optional)

Instructions

1. Preheat the oven to 375 degrees and grease 8 mini loaf pans or 4 regular bread pans.

2. Mix the wet ingredients into a large bowl with a whisk until thoroughly combined. Whisk the dry ingredients in a different large bowl until completely mixed. 

3. Pour the dry ingredients into the wet ingredients bowl and stir with a wooden spoon until just combined. Add the chocolate chips (optional).

4. Pour the batter into the loaf pans until they are 2/3 they way full and place the pans spaced out on the center rack of the oven. Bake for 35-40 minutes for the mini pans and 45-50 minutes for the larger loaf pans.  You will know they are done if they spring back when you touch the loaf in the center. If it collapses, add 2-3 more minutes and check again.

 

5. When finished baking, put pans on a cooling rack for 15 minutes, then release the sides of the bread with a dull  knife if needed. Take the loaves our of the pan and cool on the rack for another 10 minutes before serving.  Serve with a little butter and milk. Store loaves in the refrigerator in plastic wrap or Ziploc bags (2 per gallon bag).