This delicious quick bread is healthy, but tastes sinful.

Powerful Pumpkin Bread: Guest Post

by Cassidy Stockton in Featured Articles, Recipes

This delicious quick bread is healthy, but tastes sinful.

A few weeks ago, we asked some of our favorite blog writers and friends from Facebook and Twitter to write some guest posts for us to help us through our busy season as we gear up for the 2010 Golden Spurtle Competition and our 2010 Cyclocross Season. This post is our first installment of guest posts and was written by Stacy Goldberg, MPH, RN, BSN who operates A Weigh of Life Nutrition and What’s In Your Cart?, a two-part system for nutritional analysis and health assessment, how to shop for the best products for you and apply the principles of healthy eating to your life.  For more information, please visit her website at  aweighoflifenutrition.com. We hope you enjoy her recipe!

This delicious fall favorite packs a nutritional powerhouse and is a great Halloween or Thanksgiving treat! Packed with dietary fiber, protein, omega fatty acids, beta carotene and not to mention flavor…it is a delightful alternative for breakfast or a quick snack for the whole family to enjoy.  Bob’s Red Mill Gluten Free All Purpose Baking Flour can be a substitution for the Whole Wheat Pastry Flour.

Ingredients:

  • Non stick Grapeseed oil cooking spray
  • 1/2 cup Dried Plum Puree
  • 1/2 cup unsweetened applesauce
  • 1/2 cup Bob’s Red Mill Brown Sugar
  • 2 large organic, cage free brown eggs
  • 1/2 cup organic canned pumpkin
  • 1 1/3 cup Bob’s Red Mill Organic Whole Wheat Pastry Flour (100% stoneground, high fiber)
  • 1/4 cup Bob’s Red Mill Ground Flaxseed Meal (rich source of Omega 3 fatty acids)
  • 1 teaspoon Bob’s Red Mill Baking Powder (no aluminum)
  • 1/2 teaspoon Bob’s Red Mill Baking Soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Bob’s Red Mill Sea Salt (no additives)
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon nutmeg

Serves: 16

Cooking Time: Over one hour

Instructions:

Heat oven to 350 degrees F. Lightly coat 8 1/2 X 4 1/2 inch loaf pan with cooking spray; set aside. In large bowl, blend Dried Plum Puree with sugars. DRIED PLUM PUREE: 2/3 cup pitted dried plums blended with 3 tablespoons HOT water. Beat in eggs and pumpkin just to blend. In medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger and nutmeg. Add to dried plum mixture, mixing just until moistened. Spread batter in pans; dividing equally. Bake in center of oven about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn onto rack to cool completely. Bread can be wrapped tightly in foil and frozen up to 1 month, so make a double batch!

Recipe by Stacy Goldberg, MPH, RN, BSN of A Weigh of Life Nutrition and What’s In Your Cart?

About The Author
Cassidy Stockton Google: Cassidy Stockton
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3 Responses to “Powerful Pumpkin Bread: Guest Post”

  1. Although this recipe appears to have way more ingredients than I usually care to try for a first time…I have to admit that the combo used has intrigued me enough to bookmark it.

    Very nice recipe…thanks.

    Flavourful wishes,
    Claudia

  2. Hi Stacy,

    I LOVE prunes, and I am not afraid to admit it! Sunsweet has some orange essence prunes out, and I keep a bag in my office for a quick snack (they smell and taste GREAT!). I’ll bet that they would be good in this recipe, and, since I have them around all of the time, I will try them instead of the regular.

    Looks like a yummy recipe, and my kids love pumpkin bread, so I will be certain to try it out!

    Until then,
    Eileen

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