Food recipes
Egg-Free Pumpkin Bread
Egg-Free Pumpkin Bread Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking soda salt, table spices, cinnamon, ground spices, cloves, ground spices, nutmeg, ground pumpk...
Egg-Free Pumpkin Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
pumpkin, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
Directions:
Preheat oven to 350 degrees F. Grease the bottoms of two 9 x 5 inch loaf pans.
In a large bowl, stir together flour, sugar, baking soda, salt, cinnamon, cloves and nutmeg.
Add pumpkin, oil, milk and vinegar to flour mixture.
Fold gently until just moistened.
Do not over-mix.
Spoon batter into pans and bake for 4550 minutes or until a toothpick inserted in the center of a loaf comes out clean.
Allow bread to cool in the pans on a wire rack for 10 minutes.
Turn loaves out onto a cooling rack.
Cool completely before slicing.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
pumpkin, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
Directions:
Preheat oven to 350 degrees F. Grease the bottoms of two 9 x 5 inch loaf pans.
In a large bowl, stir together flour, sugar, baking soda, salt, cinnamon, cloves and nutmeg.
Add pumpkin, oil, milk and vinegar to flour mixture.
Fold gently until just moistened.
Do not over-mix.
Spoon batter into pans and bake for 4550 minutes or until a toothpick inserted in the center of a loaf comes out clean.
Allow bread to cool in the pans on a wire rack for 10 minutes.
Turn loaves out onto a cooling rack.
Cool completely before slicing.