Vegetarian

Whole grain pumpkin bread

Name: Whole grain pumpkin bread
Total time: 45 min
Yield: 24 servings
Ingredients: 2 tsps baking soda; 1.5 cups brown sugar; 16 ounces pumpkin puree; 2 tsps ground cinnamon; 2 free range eggs; 2 cups whole wheat flour; 1 tsp ground cloves; 0.5 cup molasses; 1 tsp ground nutmeg; 1 cup wheat bran; 1 cup butter; 0.25 cup pecan; 0.5 tsps salt; 1 cup 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

1.5 cups

pumpkin puree

16 ounces

ground cinnamon

2 tsps

free range eggs

whole wheat flour

2 cups

ground cloves

1 tsp

molasses

0.5 cup

ground nutmeg

1 tsp

wheat bran

1 cup

butter

1 cup

pecan

0.25 cup

salt

0.5 tsps

wheat germ

1 cup

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

Share recipe: