1 ½ cups (375 mL) chopped walnuts or raisins or a mixture of both (optional)
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Preparation:
Preheat oven 350°F (180°C). Line two 9 x 5 inch (23 x 13 cm) loaf pans with parchment or lightly oil.
In a large bowl, beat together brown sugar, eggs, oil, E.D.SMITH® Pure Pumpkin and milk. Stir in orange zest and bran cereal.
In another bowl mix together flour, salt, baking soda, baking powder and spices until combined. With a wooden spoon, stir dry ingredients into the pumpkin mixture just until blended and stir in nuts and raisins.
Divide evenly into prepared pans, smoothing the tops. Run a knife along the centre of each loaf lengthwise, making an incision about 1/2 inch (1 cm) deep.
Bake loaves on centre rack 1 hour 15 minutes or until cake tester comes out clean.
Preheat oven 350°F (180°C). Line two 9 x 5 inch (23 x 13 cm) loaf pans with parchment or lightly oil.
In a large bowl, beat together brown sugar, eggs, oil, E.D.SMITH® Pure Pumpkin and milk. Stir in orange zest and bran cereal.
In another bowl mix together flour, salt, baking soda, baking powder and spices until combined. With a wooden spoon, stir dry ingredients into the pumpkin mixture just until blended and stir in nuts and raisins.
Divide evenly into prepared pans, smoothing the tops. Run a knife along the centre of each loaf lengthwise, making an incision about 1/2 inch (1 cm) deep.
Bake loaves on centre rack 1 hour 15 minutes or until cake tester comes out clean.
Tips:
Team-up a scrumtious slice with your morning coffee or tea, ready your favourite paper and enjoy a little “me” time.
Go ahead and add the raisins to the mix! The dried fruits in bread make a delicious pairing!