Kindergarten Pumpkin Bread

Name: Kindergarten Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 mini-loaves, 40 serving(s)
Ingredients: 5 1/4 cups whole wheat flour; 4 1/2 cups sugar; 2 1/4 teaspoons salt; 3 teaspoons baking soda; 2 1/4 teaspoons nutmeg; 2 1/4 teaspoons cinnamon; 1 cup water; 1 1/2 cups plain fat-free yogurt; 2 (30 ounce) cans pumpkin; 6 Egg Beaters egg substitute

Submitted by Bully M

"Original recipe from Mission Viejo La Tierra Kindergarten class. Slightly modified over the years of making."

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Ready In:: 1hr 15mins
Ingredients:: 10
Yields:: 8 mini-loaves
Serves:: 40

ingredients

5 ¹⁄₄ cups whole wheat flour
4 ¹⁄₂ cups sugar
2 ¹⁄₄ teaspoons salt
3 teaspoons baking soda
2 ¹⁄₄ teaspoons nutmeg
2 ¹⁄₄ teaspoons cinnamon
1 cup water
1 ¹⁄₂ cups plain fat-free yogurt
2 (30 ounce) cans pumpkin
6 Egg Beaters egg substitute

directions

Heat oven 350°F Lightly spray/grease 8 mini loaf pans. (option: 36 muffins) Combine flour, sugar, salt, baking soda, nutmeg, and cinnamon. Add water, oil, pumpkin, and eggs. Bake for 1 hour or until done.
*For muffins they usually bake for approximately 20 minutes or until tester is clean.
**Can replace 2 cups of ap flour with wheat flour. Also, tastes fine with egg replacement.