Pumpkin Spice Bread
Published in
2 min readNov 5, 2016
Pumpkin Spice Bread
- Servings: 10–12
- Time: 20 minutes active, 1 hour 20 minutes total
- Difficulty: easy
Really awesome bread with an abundance of warm autumn spices.
Credit: Based on Cooking Light’s Spiced Pumpkin Bread
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup brown sugar, packed
- 2 tablespoons ground flax seed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup plain yogurt (I use non-fat, but use what you prefer)
- 2 tablespoons canola oil
- 1 large egg
- 1 cup plain pumpkin puree (canned is what I use)
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries, juice sweetened or unsweetened (watch out, these can have a lot of sugar added)
- optional: 1/4 cup of nuts of choice (today I used pine nuts — roast for a few minutes for extra flavor)
- cooking spray
Procedure
- Preheat oven to 350 degrees Fahrenheit
- Combine flour and next 7 ingredients (through salt) in a medium bowl. Stir with a whisk.
- In a small bowl mix with a whisk the yogurt, canola oil, egg, pumpkin and vanilla extract until smooth. Add the cranberries and nuts(if using). Stir gently.
- Pour the wet mixture into the dry mixture, stirring just until moist. Will be pretty thick.
- Spoon the batter into a lightly greased 9×5 inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted into center comes out clean.
- Cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Slice and Enjoy!
- I usually freeze several slices individually to put in a lunch box or enjoy at a later date.
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November 5, 2016