Pumpkin Tea Bread

I love making quick breads like banana and zucchini. Yummy as snacks and breakfast, no yeast, no rising time, just mix, dump and bake... Then let delicious smells fill your house.

And since its that pumpkin-y time of year, I tried out this healthier version last week and looooooved it. In fact, I think I'll make another.

Pumpkin Tea Bread (for serving with tea?)

2/3 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup pumpkin puree, straigh out 'the can (you can use some other kind of squash too, if you have it on hand)
1/2 cup sugar
1/4 cup honey
1/4 cup canola oil
1 large egg
1 large egg white
1/2 cup raisins (optional)
1/2 cup walnuts (optional - I made mine without the walnuts seeing as how IKF is allergic and all)

1.Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with non-stick cooking spray.


2.Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.

3.Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.

4.Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.