Thursday, November 15, 2012

Pumpkin Cranberry Deliciousness Bread

Pumpkin Cranberry Deliciousness Bread

1/3 cup butter
1/3 cup coconut oil
2/3 cup honey
2 cups pumpkin puree
4 eggs
1/2 cup hot water
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
2 tsp. vanilla
1 cup oat flour
2 cups whole wheat flour
1/3 cup flaxseed flour
2 Tbsp. wheat germ
1 cup chopped cranberries

Cream butter, oil and honey together, scraping bowl. Add pumpkin and eggs, beating until smooth. Dissolve soda and powder in water, then stir into mixture. Add salt and spices and vanilla. Then mix in flour one cup at a time. Stir in cranberries. Pour into greased loaf pans and bake at 350 degrees for 45 minutes or until knife comes out clean.

What I absolutely loved about this recipe was creating the ingredients myself. I pulled out my blender and ground up the oats and the flax into their flours, and chopped the cranberries as well that way. The original recipe called for 2 2/3 cups of white sugar, 2/3 cup shortening, and 3 1/3 cup white flour. What triumph to convert a family favorite recipe into this still-scrumptious-but-much-healthier alternative. It tastes sweet and nutty and hearty.

So thankful this morning for small blessings and joys, like the ability to cook with good ingredients, and a nice long nap for baby, and the reminder that God is enough to satisfy my heart. 

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