Not Rated
Whole Grain Pumpkin Bread is a dairy free and vegetarian morn meal.
One serving contains 182 calories, 5g of protein, and 3g of fat.
This recipe serves 24 and costs 42 cents per serving.
A couple people made this recipe, and 13 would say it hit the spot.
From preparation to the plate, this recipe takes roughly 45 minutes.
A mixture of eggs, salt, ground cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
All things considered, we decided this recipe deserves a Gemali's Kitchen score of 68%.
This score is pretty good.
Similar recipes include Multi-Grain Pumpkin Cranberry Bread, Grain Free Pumpkin Pie, and Whole-Grain Pumpkin Scones..
Ingredients
- 2 teaspoons baking soda
- 1 1/2 cups firmly packed light brown sugar
- 16 ounces can pumpkin (Libby's)
- 2 teaspoons cinnamon
- 2 eggs, well beaten
- 2 cups flour
- 1 teaspoon ground cloves
- 1/2 cup molasses
- 1 teaspoon nutmeg
- cup oat bran
- 1 cup oil or butter
- 1/4 cup pecans, finely chopped
- 1/2 teaspoon salt
- cup wheat bran
- cup wheat germ
- 1/2 cup whole wheat flour
Method
Preheat oven to 375 degrees. Grease 2 loaf pans...
Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking.
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