Another one of my older recipes that is still very tasty to this day! As most of my older recipes, this came originally from Cooking Light but I have modified it a bit. The original makes two loaves, presumably to use up a whole can of pumpkin, but I already used half of my can on pumpkin waffles and pumpkin granola bars, so I just made one loaf. The bread is cooking now and my whole house smells like pumpkin and warm spices. YUM!
Pumpkin Spice Bread
Really awesome bread with an abundance of warm autumn spices.
- 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
- 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.
November 5, 2016