Seeded Pumpkin Fruit Quickbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
½ cup whole wheat four½ cup flour½ cup hempseed, shelled pumpkin seed or millet¼ cup packed light-brown sugar1 tsp baking soda1 tsp cornstarch½ tsp ground cinnamon1 tsp ground ginger½ cup dried blueberries½ tsp salt1 egg1 cup canned pure pumpkin¼ cup canola oilJuice and zest of one orange¼ cup molasses
In large bowl, stir together two flours, seed, sugar, baking soda, cornstarch, cinnamon, ginger, blueberries and salt.
In medium bowl, lightly whisk egg until frothy. Whisk in pumpkin, oil, juice, zest and molasses.
Add to flour mixture; mix well with wooden spoon. Don't beat or over-mix.
Pour batter into lightly greased or oiled 8-inch by 4-inch loaf pan.
Bake in preheated 350F oven 70 minutes or until toothpick inserted in centre comes out clean.
Cool in pan on wire rack 15 minutes.
Remove bread from pan to cool completely on rack before slicing.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In medium bowl, lightly whisk egg until frothy. Whisk in pumpkin, oil, juice, zest and molasses.
Add to flour mixture; mix well with wooden spoon. Don't beat or over-mix.
Pour batter into lightly greased or oiled 8-inch by 4-inch loaf pan.
Bake in preheated 350F oven 70 minutes or until toothpick inserted in centre comes out clean.
Cool in pan on wire rack 15 minutes.
Remove bread from pan to cool completely on rack before slicing.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 177.7
- Total Fat: 5.9 g
- Cholesterol: 17.7 mg
- Sodium: 26.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 2.4 g
- Protein: 2.9 g
Member Reviews