A Squared: Recipe Re-Do: Cherry Pecan Pumpkin Bread

Monday, October 21, 2013

Recipe Re-Do: Cherry Pecan Pumpkin Bread

One of the things that I look most forward to in the fall is baking. I'm not much of a baker in the warmer months (and kudos to you readers who are!), but when it starts to get a little chilly outside and pumpkins start popping up everywhere I'm almost immediately in the mood to bake.

This weekend I was feeling the baking itch and decided to revisit one of my favorite recipes. Last fall I shared a recipe with you for Pumpkin Chocolate Chip Muffins. It's a recipe that I have been making for a long time and one that I love, but I wanted to change it up a little this time and turn it into a delicious breakfast bread. I ended making something that was almost completely different, but just as tasty.


Toasted pecans and tart dried cherries add amazing texture and fall flavors to this bread along with some notes of cinnamon and pumpkin spice. I also used pure maple syrup in place of sugar and the hint of maple flavor compliments the pumpkin bread so well. The maple syrup along with the Greek yogurt, make this bread even healthier too!


This bread is delicious enjoyed on its own or warmed or toasted with a little butter or apple butter on top. I think it would also make a fabulous French Toast served with maple syrup on top. Or, let it go a little stale, cube it up, and bake it into a delicious fall bread pudding. Note to self: I think I want to eat that right now!



Ingredients:

  • 3/4 cup Pure Canada Maple Syrup
  • 1/4 cup butter, softened
  • 3 Tbs. nonfat plain Greek yogurt
  • 2 eggs
  • 1 cup solid pack pumpkin (not pumpkin pie filling)
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1 tsp. orange zest
  • 2 Tbs. fresh orange juice
  • 1/2 cup dried tart cherries
  • 1/2 cup pecans, toasted and chopped
  • Cooking spray

Preheat oven to 350 degrees.  Beat maple syrup, butter, and yogurt until creamy and light (about 5 minutes).  Add eggs one at a time and continue to beat.  Add pumpkin and mix until smooth.

Combine flours, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.  Stir into pumpkin mixture and combine until smooth.

Add orange zest, juice, cherries, and nuts.  Stir well and pour into a greased loaf pan, using a spatula to smooth out and evenly distribute the batter.  Bake 60-65 minutes.  Use a toothpick to test doneness.  Remove and let the pan cool slightly and then carefully remove the bread from the pan (it should slide out pretty easily) and transfer to a wire rack to cool completely. 

3 comments:

  1. Replies
    1. Great catch! I updated the recipe from one where I previously used applesauce and not Greek yogurt... Thanks!

      Delete
  2. I NEVER bake. However, I wanted to try making something this week. I came across this recipe and it was perfect!

    Jasmine
    Tracy Carpet Stretching

    ReplyDelete

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