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Recipe - Autumn Pumpkin Spice Loaf

Recipe - Autumn Pumpkin Spice Loaf

Autumn Pumpkin Spice Loaf Yield: one loaf (~12 slices) ** remember portion control!


1 ¾ cups whole-wheat flour

½ cup sugar or light colored Agave nectar

2 tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. allspice

1 cup pumpkin

½ cup canola oil

2 eggs or ½ cup egg substitute

1 ½ cups fresh or frozen cranberries (thaw before chopping)

1 tsp grated orange rind


1. Preheat oven to 350°F.

2. Grease and flour an 8 ½ x 4 ½ x 2 ½ - inch loaf pan.

3. Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries and grated orange rind.

4. Spread evenly in a loaf pan and bake 1 ½ hours or until a toothpick inserted into the center of the bread comes out clean.

6. Remove from pan and cool completely on a wire rack.