This is my favorite fall quick bread -- while the perfect berries for this season are cranberries, this bread is also wonderful with other dried fruit such as cherries or gooseberries. In addition to the nutritional value of pumpkin and berries, this bread is also very low in sugar and saturated fat, and high in fiber from the whole grains and flax seed...but still tastes great and makes for a wonderful breakfast alternative or afternoon snack.
Ingredients
#1 Ingredients
1 ½-2 cups pumpkin – fresh and pureed OR canned (less
pumpkin makes it more bread-like, more makes it moister and more pumpkin-y)
1 egg
½ cup milk
½ cup sugar
1 c. fresh, coarsely chopped cranberries (or 1/2 c. dried cranberries or other dried berries)
1 t. vanilla
#2 Ingredients
2 1/2 cups white whole wheat flour (if unavailable, substitute 1 1/2 cups whole wheat and 1 cup all-purpose unbleached flour)
½ cup flax seed meal (can also use wheat germ, oat bran, or substitute another ½ cup
whole wheat flour)
2 T baking powder
1 ½ t. cinnamon
½ t. ginger
¼ t. ground cloves
¼ t. nutmeg (freshly grated if possible)
½ t. salt
Preparation
- Preheat oven to 350 degrees.
- Mix together wet (#1) and dry (#2) ingredients in separate bowls.
- Combine all ingredients, mixing until just combined (do not overmix).
- Place in oven on center rack. Check crust at 30-35 minutes -- if getting dark, cover with aluminum foil to keep from burning. Bake for another 10-15 minutes (45-50 minutes in total).
- Bread is ready when a toothpick in the center comes out clean.
Related Posts: Pumpkins, Pumpkins Everywhere!
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