Seeded Pumpkin Fruit Quickbread |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This rich, moist loaf is heavily adapted from The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life (2005) by the American Institute for Cancer Research. Ingredients:
1/2 cup whole wheat four |
1/2 cup flour |
1/2 cup hempseed, shelled pumpkin seed or millet |
1/4 cup packed light-brown sugar |
1 tsp baking soda |
1 tsp cornstarch |
1/2 tsp ground cinnamon |
1 tsp ground ginger |
1/2 cup dried blueberries |
1/2 tsp salt |
1 egg |
1 cup canned pure pumpkin |
1/4 cup canola oil |
juice and zest of one orange |
1/4 cup molasses |
Directions:
1. In large bowl, stir together two flours, seed, sugar, baking soda, cornstarch, cinnamon, ginger, blueberries and salt.
2. In medium bowl, lightly whisk egg until frothy. Whisk in pumpkin, oil, juice, zest and molasses.
3. Add to flour mixture; mix well with wooden spoon. Don't beat or over-mix.
4. Pour batter into lightly greased or oiled 8-inch by 4-inch loaf pan.
5. Bake in preheated 350F oven 70 minutes or until toothpick inserted in centre comes out clean.
6. Cool in pan on wire rack 15 minutes.
7. Remove bread from pan to cool completely on rack before slicing.
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