Vegetarian

Whole grain pumpkin bread

Name: Whole grain pumpkin bread
Total time: 45 min
Yield: 24 servings
Ingredients: 2 tsps baking soda; 330 g brown sugar; 453.59 g pumpkin puree; 2 tsps ground cinnamon; 2 free range eggs; 250 g whole wheat flour; 1 tsp ground cloves; 168.5 ml molasses; 1 tsp ground nutmeg; 120 ml wheat bran; 227 g butter; 24.75 g pecan; 0.5 tsps salt; 115 ml wheat germ

Whole Grain Pumpkin Bread is a nutritious breakfast choice that covers 13% of your daily vitamins and minerals. This recipe is suitable for lacto ovo vegetarians and is a delicious option for a fall brunch.

Ingredients

baking soda

2 tsps

brown sugar

330 g

pumpkin puree

453.59 g

ground cinnamon

2 tsps

free range eggs

whole wheat flour

250 g

ground cloves

1 tsp

molasses

168.5 ml

ground nutmeg

1 tsp

wheat bran

120 ml

butter

227 g

pecan

24.75 g

salt

0.5 tsps

wheat germ

115 ml

Method

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.

Nutrition:

293 kcal

Carbs

51 g

Fat

9 g

Protein

4 g

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