I said in my post last night that I was waiting on my breakfast to finish baking before going to sleep. Well, it was a breakfast bread!
Adaptation of Pumpkin Bread on Novel Eats
- 1 3/4 cups spelt flour
- 1 cup unrefined cane sugar
- 1 tbsp baking powder
- 1/8 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1 cup pureed pumpkin (canned or fresh)
- 1/2 cup milk (I used unsweetened almond milk)
- 1/2 cup safflower oil
- 1 tbsp molasses
- 1/4 tsp pure vanilla extract
- 1 1/2 cups fresh cranberries
- 1 tsp pepitas (pumpkin seeds) & 1 tsp rolled oats, to garnish
Directions: Preheat oven to 350°F and grease a 5″ x 9″ bread pan. In a bowl, combine flour, sugar, baking powder, salt and spices with a whisk. In a second bowl, whisk together pumpkin, milk, oil, molasses and vanilla extract. Add the dry ingredients to the wet ingredients and combine, then fold in cranberries. Pour the batter in the bread pan and garnish with pumpkin seeds and oats. Bake for 60-70 minutes, until a toothpick inserted in the middle comes out clean.
Makes 1 bread
Nutrition facts (1/8 bread): 298 calories, 132 calories from fat, 15 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 53 mg sodium, 39 g carbohydrates, 5 g fiber, 18 g sugars, 3 g protein – 96 % Vitamin A, 6 % Vitamin C, 11 % Calcium, 9 % Iron
I had breakfast on the go – 1 slice bread, 1 Asian pear and David’s Tea Pear Sencha green tea.
And I had an other slice of bread as a snack! This thing is delicious! Spicy and sweet!
Lunch was rice and quinoa spaghetti with red pepper pasta sauce and parsley flakes.
See you tonight – with a popular food you’ve never seen on this blog!