When Jake told me that he was getting up before five to drive two hours to get on a boat to go crabbing, my first thought was "yum, crab!" My second thought was: "oh, I really don't want to get up and make breakfast before five in the morning." So, last night I baked a batch of mini pumpkin loaves for him to take on the road. Truth be told, when he got up this morning, I did, too. But at least it was because I wanted to get up, not because I had to get up.
I love this recipe because all it takes is one bowl, a few stirs, and that's it.
3 C white whole wheat flour
1-1/2 C firmly packed organic brown sugar
1 t cinnamon
1 t nutmeg
1 t cloves
1 t cardamom
2 t baking powder
1/2 t salt
2 C pumpkin puree
1/2 C organic plain yogurt
1/4 C canola oil
1/4 C ginger syrup
2 T unsulphered molasses
6 large eggs
1 C sliced almonds
1/4 C cacao nibs
1/2 C dark chocolate chips
Preheat oven to 350 degrees. Combine all ingredients. Pour into prepared loaf pans or muffin tins. Bake for about an hour, or until a toothpick inserted in the center emerges clean. Cool for 10 minues, then invert onto a rack to cool completely.
I love this recipe because all it takes is one bowl, a few stirs, and that's it.
3 C white whole wheat flour
1-1/2 C firmly packed organic brown sugar
1 t cinnamon
1 t nutmeg
1 t cloves
1 t cardamom
2 t baking powder
1/2 t salt
2 C pumpkin puree
1/2 C organic plain yogurt
1/4 C canola oil
1/4 C ginger syrup
2 T unsulphered molasses
6 large eggs
1 C sliced almonds
1/4 C cacao nibs
1/2 C dark chocolate chips
Preheat oven to 350 degrees. Combine all ingredients. Pour into prepared loaf pans or muffin tins. Bake for about an hour, or until a toothpick inserted in the center emerges clean. Cool for 10 minues, then invert onto a rack to cool completely.
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