Pumpkin-Chai Quickbread
18 ingredients
4 steps
Ingredients
- Baking spray with flour
- 1 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 2/3 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 2 eggs
- 1 egg white
- 1/2 cup 2% reduced fat milk
- 1/3 cup canola oil
- 1 cup canned pumpkin puree
- 1 tablespoon pumpkin seeds
Directions
-
1Preheat oven to 350°. Coat a 9- x 5-inch loaf pan with baking spray.
-
2Combine all dry ingredients (through allspice) in a large bowl.
-
3Whisk eggs, egg white, milk, oil, and pumpkin in a medium bowl until thoroughly blended. Add wet ingredients to the dry ingredients, stirring until just blended. Spread batter into the prepared pan. Sprinkle pumpkin seeds on top.
-
4Bake the bread until lightly browned and a toothpick inserted into the center comes out clean (60 to 65 minutes). Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes or more.
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