Monday, October 17, 2011

Whole Wheat Pumpkin Bread

   What's fall without some pumpkiny goodness? Try my fiber filled whole wheat pumpkin/cream cheese muffins and savor the flavors of the seasons.

Whole Wheat Pumpkin Bread with Cream Cheese Icing


1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 T flaxmeal
3 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree- CLICK HERE for DIY puree
1 egg
1 teaspoon vanilla extract
½ Cup chopped walnuts or pecans

4 oz Organic Low Fat cream cheese (I used Trader Joe’s- $2.99 for 8 oz)
1 T Pure Vanilla Extract
3 T Honey
mix all ingredi ents together. If desired you can thin the icing with water or milk.
preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside. 
* In a large bowl, whisk together dry ingredients (except the nuts). In a second large bowl, combine wet ingredients. Add this mixture to flour mixture and stir until just combined.
* Pour batter into prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.
Once cooled spread icing and top with chopped nuts.

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