How To: Homemade Bread – Pumpkin Seed and Cranberry Bread

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Homemade bread is usually not associated with words like “easy” and “quick.” That is, unless you are this delicious fall-inspired quick bread.

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This bread literally took me 7 minutes to put together. Yes, that’s right, not 5, not 10, SEVEN. How many bread recipes can say that?! The honey adds a nice sweetness, but its not too sweet that you can’t enjoy it with a bowl of warm squash soup or salad. And bonus, with half whole wheat flour, you get a little dose of fibre too.  Quick, healthy, and delicious….You’re welcome!

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As I sit here munching on a slice warm, with a dab of butter (my favourite way to enjoy it), I was drawing a blank as to what to tell you about my new favourite quick bread. (No offence to our beer bread and banana bread – both also delicious). My husband, while eating his own very large slice, looked at me and said “just say it’s GOOOOOD.”

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So make this bread, it is VERY good!

Dara

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Pumpkin Seed and Cranberry Bread

Serves 1 Loaf
Meal type Bread, Snack
Misc Freezable
Website Adapted from Eat Live Run

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 Tsp baking soda
  • 1/2 Tsp salt
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1 egg (beaten)
  • 1 cup skim milk
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries

Note

This bread is delicious warm topped with a spread of butter or cream cheese. It freezes great as a whole loaf or slice it up and freeze individual slices for easy eating!

Directions

1. Preheat oven to 350 degrees and spray a loaf pan with cooking spray.
2. In a large bowl combine flours, baking soda, sugar, and salt. Add egg, honey, and milk and stir to combine. Mix in dried cranberries and pumpkin seeds.
3. Pour battre into loaf pan and bake for 60 minutes. Let cool in pan for about 10 minutes before removing.

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3 thoughts on “How To: Homemade Bread – Pumpkin Seed and Cranberry Bread

  1. We love making quick breads this time of year. Will be posting a Chocolate Chip – Banana – Nut one later this week, and it was the same way – easy, tasty, and fast…plus the house always smells SO good after it bakes. That’s a bonus, for sure.

  2. I’ve made this 3 times now….can’t get enough of it. Since I didn’t have any whole wheat flour, I substituted the 1 cup of ww flour with 1/2 cup white flour and 1/4 cup oatmeal and 1/4 cup oat bran. I then added a 1/2 cup of sesame seeds and a tablespoon of flax seed. I sprinkled all seeds on top before baking but shortened the baking time to 45 minutes. Everyone loves it!

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