pumpkin bread

in an effort to conquer leftovers: 
homemade pumpkin puree from this recipe & felt from fall wreath making 

i decided it was time to get creative. 

(not to mentioned i've been slacking on the craft & recipe posts lately)

fresh out of the oven pumpkin bread

pumpkin bread (slightly modified from dlife.com)

ingredients:

2 c. homemade pumpkin puree

1 c. sugar

1/4 c. canola oil

1 c. plain yogurt

1 1/2 c. all purpose flour

1 1/2 c. whole wheat flour

2 t baking soda

2 t baking powder

2 t ground cinamon

1/2 t salt

3/4 c. raisins

preheat oven 350 degrees fahrenheit.

in a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
in a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; 
add to pumpkin mixture, stirring until just moistened. 
stir in raisins (i did one loaf without raisins).
pour into 2 greased loaf pans & bake for about 1 hour.
(my loaf pans were too small, so i also made 6 muffins)
cool on a wire rack for 10 minutes then remove from pan and cool completely.

pumpkin puree which i learned to make here

the batter was such a pretty color

one with raisins and one without

my loaf pans are smaller than normal,
so i had enough batter to make 6 muffins

the pumpkin bread & muffins turned out so well, very tasty!
i actually prefer the pumpkin loaf with raisins over the one without.

check out my felt leftover cure here