Recipe: Pumpkin Pie Bread **Not low fat**

Ingredients:


3 1/2 cups of flour
3 cups of sugar
1 cup of vegetable oil (canola oil may be a good substitute?)
4 eggs (egg beaters can be used instead)
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1/2 cup of water
1 can (15oz) of pumpkin puree 


1 1/2 teaspoons of ground clove 
3 teaspoons of ground cinnamon        
     OR you can use instead of these two spices:
3 teaspoons of pumpkin pie spice




Directions:


1. In a large bowl, mix all the dry ingredients together well. 


2. In a medium bowl, mix the oil, water, eggs, and pumpkin puree.


3. Add the puree mixture to the dry mix and stir well.


4. Oil and flour 2 9x5 bread pans, and dispense the batter between the two evenly. 


Bake at 350 degrees for 60 to 80 minutes, or until you can insert a toothpick or knife in the center of each and have it come out clean.












Like the title states, this is not a low fat recipe and if you don't swap out the eggs and oil, I probably wouldn't eat it. I know that Canola spray oil has 0 fat, but I'm still a little weird about using oils at all with the gallstones. Not to mention I'm not sure how it would work out, using a spray oil instead of regular oils. So just be careful. But I cannot say just how delicious this bread is! So yummy!

Pies

Today I was going through some of my stuff in the cupboards, and I keep cans of Pumpkin puree for pies, bread, and muffins. Pumpkin is super awesome and low in fat. I noticed next to my puree that I still had a few cans of Sweetened Condensed Milk from last years Thanksgiving. They're still good obviously, those sorts of things have a long shelf life, but looking at the nutritional facts, they just aren't low fat. So I bagged them and gave them to my mother.

While shopping tonight I thought I'd look to see if they had any Sweetened Condensed Milk that was low fat in the baking isle. Sure enough, the only kind that I saw was Eagle Brand, and was Fat Free! So if you love your Pumpkin Pie, there you go!

I also noticed that among the graham cracker pie crusts, there was one made by Keebler called "Ready Crust Graham Cracker Crust" and the total percent fat is 5%. As far as pies with Graham cracker crusts go, they're great for making pudding pies, and doing up canned berry pies.


I wanted to say though that I will be posting a recipe that I HIGHLY recommend. It's called "Pumpkin Pie Bread" and it's incredible. It's bread that tastes just like Pumpkin Pie. When you serve it, I suggest serving it warmed a little. I personally love it plain, but I know a number of people that like heating it and putting a little butter on it. Either way, it's magnificent. Just talking about it makes me want to make some.

Expect that recipe within the coming week!! :D