Whole Wheat Pumpkin Bread with Cream Cheese Icing
Ingredients
1 1/2 cups whole wheat pastry flour1/4 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
Icing
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.
Directions
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.
Once cooled spread icing and top with chopped nuts.
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