by Rod
(Dallas, TX)
Some quick breads tolerate abundant moisture – banana bread is one of them and this recipe is an easy adaptation of those recipes. If anything, the arrival of Fall weather was the inspiration for these cool-weather aromas and flavors. Dark raisins and pecans also complement the ingredients in this Pumpkin Loaf.
Pumpkin Walnut Loaf
Ingredients:
1 2/3 cups spelt flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
3/4 cup warm water
1/2 cup med. oat bran
1 cup canned pumpkin puree
1/3 cup dark brown sugar
1/3 cup half & half
2 tbsp light olive oil
2 extra-large egg whites, whipped
1 cup chopped walnuts
Directions: (makes one loaf; pre-heat oven to 375 degrees)
Lightly oil a med. loaf pan, then sprinkle with flour; tap pan to remove excess flour.
In a large bowl, combine spelt flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a medium bowl, combine warm water and oat bran, then stir briefly. Add pumpkin puree, brown sugar, half & half, olive oil and whipped egg whites; stir vigorously to combine. Pour liquid mixture into flour mixture and stir just until combined.
Fold in chopped walnuts, spoon batter into floured loaf pan, then reduce oven to 350 degrees and bake uncovered 45-50 min. (or until toothpick comes out clean when inserted in center).
Comments for Pumpkin Walnut Loaf
Oct 07, 2014
Pumpkin pie spice
by: Rod of Dallas
This is my favorite blend of pumpkin pie spices (not perfect but competition to commercial blends): 5 tsp cinnamon, 3 tsp ginger, 1 1/2 tsp nutmeg, 3/4 tsp allspice.
Oct 06, 2014
Nutmeg is nice, but …
by: Rod of Dallas
Nutmeg is a dominating spice in this recipe, but pumpkin pie spice might be preferred.Today’s version used 1 tsp cinnamon, 3/8 tsp nutmeg, 1/8 tsp ginger and slightly less brown sugar (since I’ve been gobbling this goody).
Oct 06, 2014
Wow
by: Rod Ferris
Looks delicious. It’s Thanksgiving next weekend for Canada. Guess what will be for dessert!Thanks Rod!
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