Pumpkin-nut bread


For a 9×5″ loaf pan:

2 cups whole wheat flour
1 Tbs baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground vanilla powder
1/4 tsp nutmeg
2 medium sweet potatoes, cubed
1/2 cup succanat
1/2 cup almond milk (or other nut or soy milk)
1/4 cup olive oil
1 cup ground hazelnuts (filberts)
1/4 cup of chopped raisins

Bring water to boil in a steamer and steam the sweet potatoes until softened.
Remove from heat and cool down.
Preheat oven to 350˚F. Line a loaf pan with baking paper and set aside.

In a large bowl, sift flour and blend with baking powder, salt, cinnamon, vanilla powder and nutmeg.

Add the cooled potatoes to a food processor mash and blend with the wet ingredients, succanat, milk, oil. When all ingredients are combined well, blend the dry ingredients into the wet ingredients. If the blend is too dry, stir in little water by the spoonfuls. Add the ground nuts and raisins and proceed until you have an even blend. 

Pour the mix into a baking paper covered loaf pan. Bake for 40 minutes at 350˚F. If a toothpick check does not come out clean, bake for a couple of more minutes.

Cool completely before removing from the pan, slice and serve. Or slice and freeze for individual thawing in the toaster.©2013Sabineart.com

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