Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Lighter Pumpkin Bread

by Spencer Kombol and Joey Firoben • from the video The Best Fall Squash Recipes

Ingredients

for 12 Servings

  • 2 teaspoons
    egg
  • ½ cup
    oil (120 mL)
  • 1 cup
    pumpkin puree (225 g)
  • ⅔ cup
    honey (226 g)
  • 2 tablespoons
    water
  • 1 ¾ cups
    whole wheat flour (225 g)
  • 1 ½ teaspoons
    ground cinnamon
  • 1 ½ teaspoons
    ground nutmeg
  • ½ teaspoon
    ground ginger
  • 1 pinch salt

Advertisement

Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a large mixing bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
  3. Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold together until the batter is well combined.
  4. Pour the batter into a greased loaf pan and smooth the top into an even layer.
  5. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  6. Let the loaf cool in the pan for 10 minutes before carefully unmolding.
  7. Let the loaf stand at room temperature for at least 1 hour before slicing.
  8. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this