Pumpkin Spice and All Things Nice Loaf
By Susan Arruda
Yield: 4 medium sized loaf pans with 6 slices each
1/3 cup butter or non-hydrogenated margarine
¾ cup brown sugar
2 large eggs
1 cup unsweetened pumpkin
¼ cup Greek yogurt
1 tsp. freshly grated ginger root
1 cup whole wheat flour
½ cup spelt flour
½ cup quinoa flour
½ tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. ginger
½ tsp. pumpkin pie spice or allspice
½ cup buttermilk or kefir (or add 1.5 tsp. vinegar to 1/2 cup milk)
Preheat oven to 350 degrees Fahrenheit and use non-stick pans or coat four medium sized loaf pans with a high quality cooking oil or margarine.
Beat butter with brown sugar until well mixed.
Add eggs and beat. Combine the remaining wet ingredients except the buttermilk.
Combine dry ingredients in a separate bowl. Add to wet ingredients and alternate with the buttermilk.
Pour into prepared pans and bake for 30-45 mins. until golden brown and toothpick or skewer inserted in the center comes out clean.
Optional: Sprinkle top with pumpkin seeds and press down slightly into dough before baking.