Thursday, October 22, 2009

Pumpkin-Cherry Berry-Swirl Bread

I adapted this from a recipe I found in one of my Cooking Light cookbooks. I always like to use whole wheat flour and unrefined sugars when I can. This is yummy as is, or toasted with jam or cream cheese!

Although I used fresh steamed pumkin (it tastes so fresh and looks beautiful!), you can use canned pumpkin. AND, last but not I always told my son..."we want bread not bricks"...always measure your flour by lightly spooning into your cups.

Here's what you'll need:

4 oz. (1/3 less fat) cream cheese (softened to room temp)
1 Tbsp. Honey
1 tsp. Pure Vanilla
1 large egg white (save the yolk - you're gonna use that too!)
(it's the best whole wheat I've ever used)
1 1/2 tsp pumpkin pie spice
(I just make up 1 1/2 tsp of spices I like: cinnamon, nutmeg, cloves, ginger)
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 large egg
1 large egg yolk (that you saved, right?)
1 cup organic sucanet ~ OR ~ dark brown sugar
3/4 cup pureed pumpkin
3 Tbsp. organic Extra Virgin Coconut Oil ~ OR ~ Canola oil
3/4 cup dried Cherry Berry blend (Cherries, cranberries and blueberries) ~ OR ~ any dried fruit you prefer (dates, raisins, currants, etc...)
1/2 cup chopped walnuts (Optional)
9x5 inch loaf pan (I prefer stoneware or ceramic)

Heat your oven to 350. Butter or oil your loaf pan.

Combine the first 4 ingredients and whisk or mix until well blended.

Combine flour and next 4 ingredients (through baking soda) in a medium bowl and whisk together. Stir in berries and walnuts (if using).

In a separate medium to small bowl, mix egg, egg yolk, brown sugar, pumpkin and oil until well blended. Now get out your Wooden Spoon and mix this into the dry ingredients just until blended.

Spread into prepared loaf pan. Pour the cream cheese mixture over the top and swirl it around and through using a knife.

Now, pop it in the oven and bake for about 1 hour. This depends on your oven of course. Check at 50 minutes and lay a piece of foil gently on top if you need to prevent further browning.

When it checks done with a pick (no gooey dough, just moist crumbs), remove from oven. Let it cool IN THE PAN for 10 minutes. Then remove it and cool completely on a cooling rack.

Enjoy with a cup of Hot Spiced Cider or some yummy coffee...I just did! :)


Miss•Elena•Eous said...

Sounds delicious!

Madeleine said...

I will have to make that this week, It looks AMAZING.

And you know what??

No one ever told me about the spoon the flour into the cup thing. I have had plenty of brick in my baking career and couldn't figure out why!!!



Lisa @ Stop and Smell the Chocolates said...

Sounds and looks so good!! A perfect Fall bread!

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