The convenience and nutrition of pumpkin puree always leave opportunity for another pumpkin recipe. This pumpkin bread recipe limts use of sugar and oil while highlighting natural orange taste and aroma. For a special treat, serve warm with butter and maple syrup or just whipped cream!
- 1 3/4 cups spelt flour
- 2 1/4 cups bread flour
- 3 tsp pumpkin pie spice *
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 15 oz can pumpkin puree
- 3/4 cup brown sugar, packed
- 1/2 cup orange juice **
- 2 tbsp light olive oil
- 1 lg egg white, beaten
- 2 lg eggs, beaten
- 1/3 cup half & half
- 1 1/3 cups chopped walnuts
* Try this blend (in tsp): cinnamon: 5, ginger: 3, nutmeg: 1 1/2, allspice: 3/4
** Combine 1 part frozen orange juice concentrate and 2 parts water.
Preheat oven to 325 degrees. Lightly oil then flour an 8" x 8" baking dish and set side.
In a large mixing bowl, combine flours, spice, baking powder, baking soda and salt.
In a small bowl, whisk eggs and egg white, then add half & half and whisk to combine; set aside.
In a medium mixing bowl, add pumpkin puree and brown sugar; stir well to combine. Stir in orange juice;
whisk in olive oil, then add beaten eggs and whisk to combine.
Pour liquid mixture into flour mixture and stir just until batter is prepared. Fold in chopped walnuts and spoon into
floured baking dish. Bake uncovered at 325 degrees about 1 hr. 20 min.
1)Add 1/2 tsp organic orange oil to pumpkin mixture for more orange flavor.
2)If desired, divide dough to bake two small loaves (about 1 hr. 10 min.).
This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers.