This weekend I made myself banana oat bread but John requested pumpkin bread. Fall has finally bitten him! I’ve been in fall mode for some time but was happy to oblige his pumpkin craving.
As I usually do, I consulted Smitten Kitchen to see what she had by way of pumpkin bread. I found pumpkin muffins, tweaked the recipe a bunch, and set to baking. The bread came out spicy and moist, not too sweet. Very fall and very delicious!
1 can (15 oz.) of pumpkin puree
1.5 cups of whole wheat flour
2 tbsp. molasses
3/4 cup greek yogurt
1/4 cup oat bran
1/4 ground flax seed
3/4 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
I divide my wet and dry ingredients into stages and add them accordingly.
Just A Note: I love flax seed. They are high in fiber and omega 3 fatty acids. Super good for you and easy to slip into just about any meal unnoticed. I grind mine in a coffee/spice grinder (it’s about the only thing I use it for). A perfect addition for any homemade bread.
I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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