Pumpkin Walnut Loaf

by Rod
(Dallas, TX)

Some quick breads tolerate abundant moisture – banana bread is one of them and this recipe is an easy adaptation of those recipes. If anything, the arrival of Fall weather was the inspiration for these cool-weather aromas and flavors. Dark raisins and pecans also complement the ingredients in this Pumpkin Loaf.

 

Pumpkin Walnut Loaf

Ingredients:

1 2/3 cups spelt flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
3/4 cup warm water
1/2 cup med. oat bran
1 cup canned pumpkin puree
1/3 cup dark brown sugar
1/3 cup half & half
2 tbsp light olive oil
2 extra-large egg whites, whipped
1 cup chopped walnuts

Directions: (makes one loaf; pre-heat oven to 375 degrees)

Lightly oil a med. loaf pan, then sprinkle with flour; tap pan to remove excess flour.

In a large bowl, combine spelt flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In a medium bowl, combine warm water and oat bran, then stir briefly. Add pumpkin puree, brown sugar, half & half, olive oil and whipped egg whites; stir vigorously to combine. Pour liquid mixture into flour mixture and stir just until combined.

Fold in chopped walnuts, spoon batter into floured loaf pan, then reduce oven to 350 degrees and bake uncovered 45-50 min. (or until toothpick comes out clean when inserted in center).

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