Pumpkin Bread from The Vitamix Cookbook by Jodi Berg
Did you know you can make bread in a Vitamix? The Vitamix Cookbook by Jodi Berg continues to surprise, offering recipes for yeast breads, muffins, scones, and more. Today we’re sharing an autumn favorite: a fragrant, lightly spiced pumpkin quick bread topped crystallized ginger. Not only do you use the Vitamix to combine everything, but many of the ingredients can also be homemade in the blender – be sure to pick up your copy of The Vitamix Cookbook for instructions to make your own applesauce, pumpkin puree, and whole wheat flour, along with over 200 other simple, delicious recipes.
The Vitamix Cookbook is on sale October 13th, but pre-order a copy before and fill out this form to will receive a free Vitamix water bottle (while supplies last).
The recipe for this delicious, tender pumpkin bread makes two loaves: one to enjoy now, the other to share or freeze. Be sure to try toasting the thickly sliced bread and serving it with your favorite spread.
PREPARATION: 15 minutes
PROCESSING: 30 seconds
BAKE TIME:45 to 55 minutes
YIELD: 2 loaves (16 slices per loaf)
½ cup (120 ml) low-fat (1%) milk
2/3 cup (160 ml) unsweetened applesauce, preferably homemade (page 246)
One 15-ounce (425-g) can unsweetened pumpkin puree, or 2 cups homemade pumpkin puree (page 55)
2 teaspoons vanilla extract
2 large eggs
4 large egg whites
¼ cup (60 ml) honey
½ cup firmly packed (110 g) dark brown sugar
2 cups (240 g) whole wheat flour,preferably homemade (page 44)
1 cup (125 g) unbleached all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
Crystallized ginger, for garnish
1. Preheat the oven to 350˚F (180˚C). Lightly coat the bottoms only of two 8½ × 4½-inch (22 × 11-cm) loaf pans with cooking spray.
2. Place the milk, applesauce, pumpkin puree, vanilla, whole eggs, egg whites, honey, and brown sugar into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for 30 seconds, or until the mixture is creamy and smooth.
3. Combine the flours, baking soda, baking powder, salt, cinnamon, and cloves in a large bowl.
4. Pour the pumpkin mixture into the flour mixture and fold by hand just until blended.
5. Scrape the batter into the pans and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
6. Cool in the pans for 20 minutes, then turn out of the pans onto a wire rack. Garnish with crystallized ginger if desired.
AMOUNT PER SLICE: calories 80, total fat 0.5 g, saturated fat 0 g, cholesterol 10 mg, sodium 170 mg, total carbohydrate 16 g, dietary fiber 2 g, sugars 7 g, protein 3 g