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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Chai Quickbread Recipe

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This recipe for Pumpkin Chai Quickbread is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
⅓ cup whole wheat pastry flour
⅔ cup cup sugar
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
⅛ tsp ground cardamom
⅛ tsp allspice
2 eggs
1 egg white
½ cup 2% milk
⅓ cup canola oil
1 cup canned pumpkin
1 tbsp pumpkin seeds
Directions:
Directions:
Preheat oven to 350º

Prepare loaf pan

Combine all dry ingredients (through allspice) in a large bowl.

Whisk eggs, egg white, milk, oil and pumpkin in a medium bowl until thoroughly blended. Add wet ingredients to the dry ingredients, stirring until just blended. Spread batter into the prepared pan. Sprinkle pumpkin seeds on top.

Bake until lightly browned and a toothpick inserted in the center comes out clean (60-65 minutes). Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes or more.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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