Subj : BH&G 1828
To   : ALL
From : DAVE DRUM
Date : Mon Feb 15 2021 14:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat Pumpkin Bread
 Categories: Breads, Squash, Dairy
      Yield: 32 Servings
 
    3/4 c  Granulated sugar
    3/4 c  Packed brown sugar
      6 oz Carton  plain yoghurt
    1/4 c  Vegetable oil
      4 lg Eggs
  2 1/3 c  Whole wheat pastry flour or
           - white whole wheat flour
      1 c  All-purpose flour
      2 ts Baking soda
  1 1/2 ts Salt
  1 1/2 ts Ground cinnamon
      1 ts Ground nutmeg
    2/3 c  Water
     15 oz Can pumpkin
 
  Set oven @ 350ºF/175ºC.
  
  Grease the bottom and 1/2 inch up the sides of two
  9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch
  loaf pans; set aside. In an extra-large bowl beat
  granulated sugar, brown sugar, yogurt, and oil with an
  electric mixer on medium speed until combined. Add eggs;
  beat well.
  
  In a large bowl stir together whole wheat pastry flour,
  all-purpose flour, baking soda, salt, cinnamon, and
  nutmeg. Alternately add flour mixture and the water to egg
  mixture, beating on low speed after each addition just
  until combined. Beat in pumpkin.
  
  Spoon batter into the prepared loaf pans; spread evenly.
  Bake for 45 to 50 minutes for 9x5-inch loaves, 40 to 45
  minutes for 8x4-inch loaves, 35 to 40 minutes for 7-1/2 x
  3" loaves, or until a toothpick inserted near the centers
  comes out clean.
  
  Cool in pans on wire racks for 10 minutes. Remove from
  pans. Cool completely on wire racks. Wrap and store
  overnight before slicing.
  
  Makes: 32 servings
  
  Yield: 2 to 4 loaves
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 29 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You're a chef. I recognise the accoutrements!
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