Lunch: Pumpkin Bread III

Recipe by Leigh Paulin This recipe has been in my family for generations. It's incredibly delicious with a wonderful spice flavor. Try to use coffee cans to bake them in - makes all the difference in the world! A wonderful Christmas gift.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Bread III

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 cups all-purpose flour
3 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
2/3 cup water
1 cup canned pumpkin
4 eggs

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.
Sift together the dry ingredients .
Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended
Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.

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