Quick Pumpkin, Oat and Almond Bread |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A bread machine recipe for a moist pumpkin quick bread. I found most pumpkin bread recipes too moist, and not particularly healthy. I've cut down on the sugar and oil content, and substituted oats and bran instead of just plain flour to add fibre and lower the GI score. I think it would also be good with some grated apple, zucchini, carrot - anything you've got hanging around really! Ingredients:
1/4 cup vegetable oil |
3 eggs |
1 1/2 cups fresh pumpkin puree (i steam pieces in the microwave) |
1/2 cup granulated sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 teaspoon ground cinnamon |
1/4 teaspoon nutmeg |
1/2 teaspoon ginger |
1 cup rolled oats |
1 cup raw natural bran |
1 1/2 cups all-purpose flour |
1/2 cup chopped almonds |
1 orange, zest of |
1 tablespoon orange juice |
1/2 cup raisins (optional) |
Directions:
1. Put all the dry ingredients (other than the raisins) into a food processor and pulse until the almonds, oats and zest are finely chopped. Transfer into the breadmachine pan.
2. Put remaining ingredients into food processor and pulse until well mixed, and add to the bread machine pan. If you don't trust your bread machine's mixer function you could mix everything in the food processor first if you like.
3. Cook on the quick bread setting. Check during mixing to see whether it needs more flour - the moisture levels in pumpkin seem to vary.
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