Another great addition to your holiday meal, or any meal for that matter, is pumpkin bread. I prepared a loaf for our thanksgiving meal (click here for other menu ideas) and it turned out to be a great alternative to a yeast-filled bread. Plus it has a moist texture and the addition of raisins and nuts is a real treat! I found this recipe about a year ago in the Joy of Cooking book, and made a few revisions: I used whole wheat flour instead of the all-purpose variety, substituted shortening with canola oil, substituted the white cane sugar with honey, and substituted the brown cane sugar with maple syrup. You would never know that there is no sugar or butter in this delicious bread! I will warn you that this recipe uses three different bowls, but do not let that discourage you; it still is relatively easy to prepare. And now for the instructions…
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
Whisk together:
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Combine in a small bowl:
1/3 cup water or milk
1/2 teaspoon vanilla extract
Beat in a large bowl:
1/3 cup canola oil
2/3 cup agave nectar
1/3 cup maple syrup
Beat in one at a time:
2 large eggs
Add and beat on low speed just until blended:
1 cup cooked or canned pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in:
1/2 cup coarsely chopped walnuts or pecans
1/3 cup raisins or chopped dates
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
I am sharing this recipe with Simply Sugar and Gluten Free, Joy of Desserts, Miz Helen’s Country Cottage, Food Trip Friday, Sweet as Sugar Cookies and Cybele Pascal Allergen-Free Cuisine.
SensitiveEconomist 