Orange marmalade and golden raisins make this pumpkin-orange bread special. Wheat germ and pecans finish the deal.
Serves: 16 1 slice servings
- 2 cups whole wheat pastry flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 cup mashed cooked or canned pumpkin
- 2/3 cup orange juice
- 2 tablespoons vegetable oil
- 1/3 cup orange marmalade
- 1 teaspoon vanilla extract
- 1/2 cup chopped dates, golden raisins, or dried cranberries
- 1/3 cup honey crunch wheat germ or toasted chopped pecans
- Place the flour, sugar, baking powder, and baking soda in a large bowl, and stir to mix well. Set aside.
- Place the pumpkin, orange juice, oil, marmalade, and vanilla extract in a small bowl, and stir to mix well. Add the pumpkin mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the dates, raisins, or cranberries and the wheat germ or pecans.
- Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for about 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
- Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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