Here's a great bread recipe that we all enjoy. I think it tastes fine to cut down the oil a little bit more (per my instructions). Let me know if you try it and like it!
(adapted from Cooking Light)
2 loaves; 12 servings per loaf (serving size: 1 slice)
Ingredients
3 1/3 cups whole-wheat flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil ( I sometimes cut this down by 2 T. and sub plain yogurt)
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/2 cup chopped pecans
chocolate chips, if desired
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.
Here are some pics from our play. We didn't get any during the play, so you don't get to see me in my favorite outfit. The setting of the play was the 50's, and I loved being able to wear the funky dresses. Scot filmed the play so he didn't take any pictures. He also helped with the lighting on some nights. This was an incredible experience and completely a dream come true!
