Breakfast

Seeded Pumpkin Fruit Quickbread is for Breakfast, Snack.

Seeded Pumpkin Fruit Quickbread takes 15 minutes to prepare.

Seeded Pumpkin Fruit Quickbread takes 70 minutes to cook.

Seeded Pumpkin Fruit Quickbread makes 12 servings.

The ingredients for Seeded Pumpkin Fruit Quickbread are:

½ cup whole wheat four
½ cup flour
½ cup hempseed, shelled pumpkin seed or millet
¼ cup packed light-brown sugar
1 tsp baking soda
1 tsp cornstarch
½ tsp ground cinnamon
1 tsp ground ginger
½ cup dried blueberries
½ tsp salt
1 egg
1 cup canned pure pumpkin
¼ cup canola oil
Juice and zest of one orange
¼ cup molasses

Here is how you make Seeded Pumpkin Fruit Quickbread:

In large bowl, stir together two flours, seed, sugar, baking soda, cornstarch, cinnamon, ginger, blueberries and salt.In medium bowl, lightly whisk egg until frothy. Whisk in pumpkin, oil, juice, zest and molasses.Add to flour mixture; mix well with wooden spoon. Don't beat or over-mix.Pour batter into lightly greased or oiled 8-inch by 4-inch loaf pan.Bake in preheated 350F oven 70 minutes or until toothpick inserted in centre comes out clean.Cool in pan on wire rack 15 minutes.Remove bread from pan to cool completely on rack before slicing.Number of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Seeded Pumpkin Fruit Quickbread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 177.7

• Total Fat: 5.9 g
• Cholesterol: 17.7 mg
• Sodium: 26.6 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 2.4 g
• Protein: 2.9 g

The dietary needs meet for Seeded Pumpkin Fruit Quickbread is Lactose Free