Pumpkin Bread: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Preheat the oven to 350 °F for conventional or 325 °F for convection.
Combine flours, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a mixing bowl. Stir well. Set aside for step 5.
Combine the pumpkin, brown sugar, and oil in a medium mixing bowl and beat with a hand mixer at medium-high speed for 2 minutes.
Add eggs and vanilla, and continue beating on medium speed until the eggs are incorporated.
Add dry ingredients and mix on medium-low speed just until the dry ingredients are incorporated. Do not overmix.
Pour batter into a small square baking pan (8” x 8”) sprayed lightly with a pan release spray.
Bake until golden brown. Conventional oven: 350 °F for 30 minutes.Convection oven: 325 °F for 25 minutes.
Remove from oven. Let cool.
Portion: Cut into 6 pieces and serve 1 piece.
Ingredients (6 servings)
