| Harvest Pumpkin Bread* |
1 c. all-purpose flour 1 c. whole wheat flour 2 tsp. baking powder 1 1/2 tsp. cinnamon 1/2 tsp. salt 1/4 tsp. baking soda 1/4 tsp. ground cloves 1 c. sugar 1/4 c. butter/margarine (softened) 1/4 c. sweetened apple sauce 2 eggs 1 c. canned pumpkin 1/4 c. orange juice Combine the all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, baking soda and cloves in a bowl and mix well. Beat the sugar, butter and applesauce in a mixer bowl for 5 minutes or until creamy and light, scraping bowl occasionally. Add the eggs one at a time, beating well after each addition. Add the pumpkin and orange juice. Beat until smooth. Stir in the flour mixture until blended. Spoon batter into a lightly greased 5x9 inch loaf pan. Bake at 350 degrees for 60 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the pan for several minutes. Remove to a wire rack to cool completely. *From Simply Colorado II, a cookbook from the Colorado Dietetics Association, available at local bookstores. |