Spicy Buckwheat Pumpkin Bread
Sweet and nutty pumpkin bread, tempered with the earthiness of buckwheat.
Servings: 16
Ingredients
- 1/3 cup vegetable oil I use avocado oil
- 1/2 cup brown sugar
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/3 cup plain yogurt
- 1 tsp vanilla extract
- 1 1/4 cup flour, part white whole wheat as desired
- 1/2 cup buckwheat flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp ground cardamom
- 1/2 cup chopped, toasted pecans
Instructions
- Preheat oven to 350 degrees F. Grease and flour an 8 ½ x 4 ½-inch loaf pan.
- Combine the dry ingredients: flours, baking powder, baking soda and spices.
- In a large mixing bowl, beat the oil, brown sugar and eggs together until thickened and lighter in color. Mix in the pumpkin puree, yogurt and vanilla. Gradually add the dry ingredients, mixing until well blended and smooth. Stir in the pecans.
- Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, approximately 35-40 minutes. Place pan on a cooling rack and cool slightly in the pan, 20-30 minutes. Then turn out onto the cooling rack. Allow to cool completely before slicing.
Notes
- Per slice: 90 calories.
- Total fat: 2.2 g
- Sat fat: .05 g
- Cholesterol: 21 mg.
- Sodium: 14 mg
- Total Carbohydrate: 15.4 g
- Fiber: 1.9 g.
- Total sugars: 5.7 g
- Protein: 3 g