Healthier Downeast Maine Pumpkin Bread
Description
An old Maine favorite, this spicy bread is made healthier with the addition of whole wheat flour, pumpkin seeds, and raisins. We've also used less sugar, and replaced the oil with butter. It's best if it sits around a day, so plan on making it ahead of time.
Ingredients
•
1 (15 ounce) can pumpkin puree
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4 eggs
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1/2 cup unsalted butter, melted
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1 1/2 cups low-fat buttermilk
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1 1/2 cups packed brown sugar
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2 cups white whole wheat flour
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1 1/2 cups all-purpose flour
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2 teaspoons baking soda
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1 1/2 teaspoons salt
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1/4 teaspoon ground ginger
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2/3 cup raisins
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2/3 cup pumpkin seeds
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1 tablespoon raw sugar for sprinkling on top
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
2
Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar.
3
Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.