Pumpkin Bread


Makes one 8 inch loaf

2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
1 cup sugar
¾ cup Ancient Organics Ghee, melted
3 eggs
1 tsp vanilla
3 cups pumpkin pulp (Musque de Provence, recommended)
1 cup walnuts, chopped
½ cup cacao nibs
1 cup cranberries (optional)

Preheat the oven to 350ºF.
Sift the flour, cinnamon, baking soda, baking powder, and salt into a bowl.
Mix sugar, ghee, eggs and vanilla together in a separate bowl.
Fold the dry ingredients into the wet, followed by the pumpkin pulp, walnuts, cacao nibs and cranberries.
Pour into 1 or 2 loaf pans greased with ghee and dusted with flour.
Cook for 1 ½ hours. Test with a toothpick for doneness.
Remove from oven and cool in the pan.

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For therapeutic and culinary applications, at home and for our clients in the office, Ancient Organics Ghee is our choice. We use it for everything, including many off-label applications. We are grateful to our local Whole Foods for keeping it in stock.

— Toby Campion, D.C. and Anita Montero-Campion, N.D
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