Pumpkin Loaf with Raisins & Dried Cherries
Recipe courtesy of Chop Chop Magazine
Here’s a recipe for a sweet and wholesome quick bread that’s the perfect treat to pack in a lunchbox.
Prep Time: 25 Minutes
Total Time: 1 hour 20 minutes
- Cooking spray (or vegetable oil)
- 1 cup whole-wheat flour
- 2 tablespoons toasted sesame seeds or flaxseed(if you like seeds)
- 1½ teaspoons baking powder
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg`
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (½ 16-ounce can) canned pumpkin (not pie filling)
- 6 tablespoons canola oil
- ½ cup honey
- 3 tablespoons dark brown sugar
- 3 tablespoons raisins
- 2 large eggs
- 3 tablespoons dried cherries (or use more raisins)
1. With the help of your adult, turn the oven on and set it to 350 degrees. Spray the loaf pan with cooking spray (or grease it with oil).
2. Put the "ours, seeds, baking powder, allspice, cinnamon, nutmeg, cloves and salt in the small bowl and use the whisk to mix well. Set aside.
3. Put the pumpkin, oil, honey, brown sugar and eggs in the large bowl and use the mixer or a spoon to combine until well blended.
4. Pour in the dry ingredients and mix well.
5. Add the dried fruits and mix well.
6. Pour the batter into the prepared pan. With the help of your adult, put the pan in the oven and bake until a toothpick, when you stick it into the loaf, comes out clean with no batter on it, 50-55 minutes.
7. Set aside to cool in the pan. Turn the loaf out onto the cooling rack and let cool completely. Cover and leave at room temperature for up to 3 days.
Read about Chop Chop Magazine's visit to the White House Kitchen here.
See other recipes in this series: