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Whole Wheat Pumpkin Nut Bread

Whole Wheat Pumpkin Nut Bread
Recipe Type: Bread
Author: Dani Lind
Ingredients
  • 2/3 c. brown sugar
  • 1/2 c. Driftless sunflower oil
  • 2 eggs
  • 1 c. cooked & mashed winter squash
  • 2 Tbsp. yogurt or buttermilk
  • 1 c. unbleached all-purpose white flour
  • 1 c. whole wheat flour (all-purpose or pastry)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cardamom (optional)
  • 1/2 c. pecans or walnuts, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat brown sugar & oil together.
  3. Add eggs & beat.
  4. Add squash puree & yogurt & beat to mix.
  5. In a separate bowl, sift flours, baking powder & soda, salt, & spices together to mix.
  6. Add squash mixture to flour mixture & stir just enough to combine.
  7. Fold in nuts.
  8. Turn into a lightly greased 8”x 4” loaf pan.
  9. Bake for 45-55 minutes, until a toothpick comes out clean in the center.
  10. Cool for 5-10 minutes & turn out onto wire rack to cool.

 

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