Sunday, October 3, 2010

Pumpkin Bread

So sorry for my lack of posts last week. My flu that I thought was getting better got a lot worse and I ended up sleeping most of the day for the past three days. Today I feel a lot better and finally was able to make it to the kitchen to bake. I am not the type who eats out a lot, so having to purchase dinner the past couple of nights was killing me. I really missed cooking and I am so glad I am feeling good enough tonight to make myself a quick dinner.

I chose to make pumpkin bread today because it sounded like the perfect thing to eat along side a cup of hot tea. Speaking of which, I went grocery shopping today and found this. So cute, it reminded me of my Taffy. I love white tea and if it has a picture of my boy on the cover, even better!

Printer Friendly Recipe Here

Makes 1 loaf; 6 to 8 servings


* 1 1/4 cups all-purpose flour
* 1/3 cup white or yellow cornmeal
* 1 tsp baking soda
* 1/2 tsp salt
* 1 1/2 tsp cinnamon
* 1 tsp ground ginger
* 1/4 tsp ground cloves
* egg replacer, equivalent of 2 eggs
* 3/4 cup granulated sugar
* 1/2 cup firmly packed light brown sugar
* 1/3 cup canola oil
* 1/3 cup vegan plain yogurt
* 1 cup pumpkin puree ( not pumpkin pie mix )
* 1/4 cup sunflower seeds

1. Preheat the oven to 350 F. Lightly oil a 5 by 9 inch loaf pan.

2. In a bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger, and cloves.

3. In a large bowl, combine the egg replacer, granulated sugar, brown sugar, oil, yogurt, and pumpkin puree. Beat with a large whisk or an electric mixer on medium speed until smooth, about 1 minute.

4. Add the dry ingredients in 2 batches, mixing just until blended after each addition.

5. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Sprinkle with the sunflower seeds.

6. Bake until a toothpick inserted into the center comes out clean, about 1 hour. If the top starts to brown too much, cover with aluminum foil for the last few minutes. Let cool in the pan on a wire rack for 10 minutes, and then remove from the pan and let cool completely on the wire rack.


  1. Glad you are feeling better! That pumpkin bread looks good - I have never though of topping it with sunflower seeds. Or including cornmeal. I bet that went really well with the pear tea.

  2. Awe, I hope you feel better soon, Jacklyn. In the meantime, pumpkin bread sounds so good. Ooh, and I love that you sprinkled yours with sunflower seeds. I think they are my favorite seed-very underrated they are;)
    Oh, and me loves that tea too!

  3. Thank you Jessica : ]
    I love sunflower seeds and I think it made it look extra pretty

    Stella - They are one of my favorite too. I still have a lot of seeds left over from the sunflowers I grew. I left some out on the bird feeder but I guess they are too big for the little birds around here..oh well, more for me then : ]

  4. Hehehe I love the fact that Taffy's on the tea packaging. <3