Tuesday, August 30, 2011

Molasses Pumpkin Bread

Whenever I happen to have some extra pumpkin puree on hand, I whip up some pumpkin loaves. Thanks to Belle and Randy, I have plenty of puree right now. I love this recipe because you just stir everything to together. Couldn't be more simple...

1-1/2 C white whole wheat flour
1-1/2 C peanut flour
1-1/2 C firmly packed organic raw sugar
1 t cinnamon
1 t nutmeg
1 t cloves
2 t baking soda
1/2 t salt
2 C pumpkin puree
1/3 water
1/2 C organic plain yogurt
1/4 C hazelnut oil
1/4 C unsulphered molasses
2 t vanilla extract
6 large eggs
1 T pure vanilla
bee pollen for sprinkling on the top, if desired

Preheat oven to 350 degrees. Combine all ingredients. Pour into prepared loaf pans or muffin tins. Sprinkle bee pollen over the batter, if desired. Bake for about an hour, or until a toothpick inserted in the center emerges clean. Cool for 10 minutes, then invert onto a rack to cool completely.

It's a Keeper

1 comment:

  1. I have never used peanut flour before. I am intrigued. This bread just screams "autumn." Sounds great.