Seeded Pumpkin Fruit Quickbread
From jo_jo_ba 16 years ago
- 70 minutes to make
- Serves 12
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
- ½ cup whole wheat four shopping list
- ½ cup flour shopping list
- ½ cup hempseed, shelled pumpkin seed or millet shopping list
- ¼ cup packed light-brown sugar shopping list
- 1 tsp baking soda shopping list
- 1 tsp cornstarch shopping list
- ½ tsp ground cinnamon shopping list
- 1 tsp ground ginger shopping list
- ½ cup dried blueberries shopping list
- ½ tsp salt shopping list
- 1 egg shopping list
- 1 cup canned pure pumpkin shopping list
- ¼ cup canola oil shopping list
- juice and zest of one orange shopping list
- ¼ cup molasses shopping list
How to make it
- 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.
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