Pumpkin Bread

This came from a recipe book that Kathy had. I like this recipe because it gave the nutritional info for those of us who have to count carbs and calories. That and I have pumpin shaped cupcake tins to put these in and it's absolutely adorable. 2 1/2 cups flour 1 cup whole wheat flour 3 cups sugar 2 tsp baking soda 1 1/2 tsp salt 2 tsp cinnamon 1 tsp nutmeg

1 cup oil 2/3 cup water 4 eggs 1 15oz. can of pumpkin (2 cups)

1 cup chopped pecans (optional)

Mix dry ingredients (flour, sugar, soda, salt, cinnamon and nutmeg) in a large bowl. Add wet ingredients (oil, water, eggs, pumpkin). Add pecans if you want (I leave them out).

The recipe says to pour the batter into either 2 9"x5" loaf pans or 3 *"x4" loaf pans and bake for 60-70 minutes at 350 degrees F. I put mine into cupcake pans and baked them for about 30 minutes or until a toothpick came out clean.

If making 2 16 slive loaves, each slice would have:

230 calories 31g carbs 3g protein 10g fat 180mg sodium

I managed to get approximately 32 mini cakes out of my batch, but they varied in size. :)

Blueberry Quick Bread

This is something that LauraSiobhan brought to the house for baking goodness. She used egg substitute to make it Laura friendly, but real eggs would do nicely as well. Laura left out the walnuts and I didn't miss them in the least. The recipe yields one Bundt pan or two 9" x 5" loaves.

5 cups all-purpose flour 1 1/2 cups sugar 2 tbs baking powder 1 tsp salt 3/4 cup butter or margarine 1 1/2 cups walnuts, chopped 4 eggs 2 cups milk 2 tsp vanilla extract 3 cups fresh or frozen blueberries (one 16 oz. bag of frozen blueberries works well - do not thaw)

Preheat overn to 350 degrees. Grease and flour 10-inch Bundt pan.

In large bowl, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives used scissors fashion, cut in butter or margarine until mixture resembles fine crumbs. Stir in chopped walnuts. In small bowl, beat eggs slightly; beat in milk and vanilla until wel mixed; stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon batter evenly into Bundt pan.

Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

280 calories per serving (24 servings in entire recipe)