Pumpkin Bread

The holidays are here, and it’s one of my favorite times of the year!  Everyone has favorite cookies or recipes that they love to bake/cook throughout the season.  Baking a whole foods way can be an adjustment, but I’m here to show you it’s as simple as pie!  I would like to share with you a wonderful pumpkin bread recipe.  Pumpkins are extremely nutritious as they are loaded with vitamin A for good sight and clear skin, fiber, potassium, vitamin C, among other vitamins and minerals.  This recipe uses alternative flours including barley and oat, which are both high in fiber.  Barley is not gluten free; however, the recipe is wheat free for those who are sensitive to it. This recipe was adapted from the original Joy of Cooking cookbook.  For other variations, add in chopped walnuts or raisin. Enjoy!

Delicious Pumpkin Bread

One 9X5 Inch Loaf

Preheat oven to 350 degrees

  • 1 ¾ cups flour (1 cup barley and ¾ cups oat)
  • ¼ teaspoon double-acting baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves

In a large bowl, beat until light and fluffy:

  • 1 cup sugar
  • 1/3  cup butter or soft shortening
  • 2 eggs

Add and beat in:

  • 2 cups cooked or canned pumpkin

Add the dry ingredients in 3 additions alternately with:

  • 1/3 cup unsweetened hemp milk
  • ½ teaspoon vanilla

Pour batter into a greased pan and bake 1 hour or until bread tests done.

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