weather widget

Tuesday, October 2, 2012

fav fall recipe!

Pumpkin Spice Bread Recipe

3 tbsp canola oil
3/4 cup pumpkin puree
1/2 cup honey
3 tbsp firmly packed brown sugar
2 eggs, lightly beaten
1 cup whole wheat flour
1/2 cup all purpose flour
2 tbsp flax seed
1/2 tsp baking powder
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
2 tbsp chopped walnuts

PreparationPreheat oven to 350 degrees F. Lightly coat a 8x4 inch loaf pan with cooking spray. In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended. In a small bowl, whisk together the flour, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture and using the electric mixer on medium speed, beat until well blended.

Pour the batter into the prepared pan. Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan onto the rack and let cool completely. Cut into 12 slices to serve.


  1. This sounds delicious - my husband loves pumpkin bread! (and banana bread, and sourdough bread, and...) :) blessings, marlene

  2. mmm. This DOES sound good! I'm not familiar with flax seed - do you find that in the baking aisle?? I DO have some nice fresh Oregon hazelnuts that would be awesome on it tho!! Thanks much for sharing and for linking to Tuesday at the Table!

  3. This sound delicious, pumpkin bread is one of my favorites!