Get ready to transform your kitchen into a cozy autumn haven with this mouthwatering Fruit Grain Pumpkin Bread that's about to become your new obsession! Imagine a perfectly moist, warmly spiced bread that combines the rich, earthy flavors of pumpkin with a delightful mix of dried fruits and wholesome whole wheat flour. This isn't just another pumpkin bread recipe – it's a game-changing treat that will have your family and friends begging for seconds (and the recipe)!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup mixed dried fruits
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter to prevent the bread from sticking.
- In a large mixing bowl, combine 1 cup of pumpkin puree and 1/2 cup of vegetable oil. Mix well until the ingredients are fully incorporated.
- Add 1 cup of sugar to the pumpkin and oil mixture. Stir until the sugar is well blended into the mixture.
- Crack 2 eggs into the bowl and add 1/2 teaspoon of vanilla extract. Whisk the mixture until it is smooth and all the wet ingredients are combined.
- In a separate bowl, mix together 1 1/2 cups of whole wheat flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. Stir to ensure that the dry ingredients are evenly distributed.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in 1/2 cup of mixed dried fruits into the batter, ensuring they are evenly distributed throughout.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Slice the Fruit Grain Pumpkin Bread once it has cooled, and enjoy it as a delicious snack or breakfast treat!
Tips
- Room Temperature Matters: Ensure your eggs and other ingredients are at room temperature for the most consistent mixing and texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense bread.
- Check for Freshness: Make sure your baking soda is fresh to ensure proper rising and a light texture.
- Customize Your Dried Fruits: Feel free to mix and match dried fruits like cranberries, raisins, or chopped apricots to make the recipe your own.
- Cool Completely: Let the bread cool entirely before slicing to prevent crumbling and allow the flavors to settle.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it moist for up to 5 days.
- Bonus Serving Suggestion: Toast a slice and spread with a little butter or cream cheese for an extra indulgent treat!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 30mg
