Pumpkin Nut Cocoa Cherry Bread is a delightful twist on traditional bread, combining the warmth of pumpkin with the richness of cocoa and the sweetness of dried cherries. Perfect for breakfast or a snack, it’s a flavorful treat that’s sure to please any palate.
When it comes to substitutions, canola oil could be swapped with another neutral oil, and you can replace the prune butter with applesauce for a different flavor profile. If there are nut allergies, you might consider using seeds instead of walnuts. Sourcing quality ingredients ensures the best taste; organic pumpkin puree and fresh spices will enhance the flavor significantly.
Bread & Rolls
Pumpkin Nut Cocoa Cherry Bread Recipe
Ingredients
- 1/2 cup canola oil
- 1/2 cup prune butter
- 1 cup Egg Beaters egg substitute
- 1 (15 ounce) can pumpkin puree, unsweetened
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 2 cups sugar
- 1 cup Splenda sugar substitute (for recipes)
- 1 teaspoon salt
- 2 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried ginger
- 4 tablespoons unsweetened baking cocoa
- 1 cup oat bran
- 1 cup quick oats
- 1 cup flax seed meal
- 2 1/3 cups whole wheat flour, sifted
- 1 cup dried cherries
- 1 cup walnuts, coarsely chopped
- 1 cup semi-sweet chocolate chips
- 1/2 cup prune, chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix together 1/2 cup canola oil, 1/2 cup prune butter, 1 cup Egg Beaters egg substitute, 1 (15 ounce) can of unsweetened pumpkin puree, 1 tablespoon molasses, and 1 tablespoon vanilla extract until well combined.
- In another bowl, combine 2 cups sugar, 1 cup Splenda sugar substitute, 1 teaspoon salt, 2 1/2 teaspoons baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon dried ginger, and 4 tablespoons unsweetened baking cocoa. Gradually add the dry ingredients to the wet mixture, mixing well to combine.
- Gently fold in 1 cup oat bran, 1 cup quick oats, 1 cup flax seed meal, and 2 1/3 cups sifted whole wheat flour until just combined. Then, add 1 cup dried cherries, 1 cup coarsely chopped walnuts, 1 cup semi-sweet chocolate chips, and 1/2 cup chopped prunes, mixing gently until everything is incorporated. The batter will be thick; if it is too thick, you can thin it with up to 2/3 cup water.
- Spray baking pans or sheets with cooking spray, or line with cupcake papers if making muffins.
- Pour the batter into the prepared pans and bake in the preheated oven. For large loaves, bake for 40-45 minutes; for small loaves, bake for 25-30 minutes; for muffins, aim for 15-20 minutes; and for cookies, check after 10-15 minutes. You’ll know they’re done when the tops are dry and a toothpick inserted comes out clean.