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Spiced Pumpkin Bread with Cranberries and Almonds
Prep Time:
20
minutes
mins
Total Time:
1
hour
hr
30
minutes
mins
Ingredients
Nonstick organic canola oil spray
1 ½
cups
unbleached all-purpose flour
1
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
fine-grained sea salt
½
teaspoon
ground cinnamon
½
teaspoon
ground cloves
½
teaspoon
ground ginger
½
teaspoon
ground nutmeg
1
cup
canned pure pumpkin
¾
cup
buttermilk
¾
cup
raw turbinado sugar
½
cup
canola oil
Grated zest of an orange
2
large eggs
2
cups
Great Grains® Cranberry Almond Crunch® cereal
3
tablespoons
raw sliced almonds
Directions
Position a rack in the center of the oven and preheat the oven to 375°F. Spray a 9x5x3-inch metal loaf pan with nonstick spray.
Whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a medium bowl to blend. Using an electric mixer, beat the pumpkin, buttermilk, sugar, oil, and orange zest in a large bowl until blended. Mix in the eggs. Beat the
Great Grains Cranberry Almond Crunch cereal
into the batter, then add the flour mixture and mix just to blend. Transfer the batter to the prepared pan and smooth the top, then sprinkle with sliced almonds and press them in lightly to adhere.
Bake the bread until a tester inserted into the center comes out clean, about 1 hour and 10 minutes. Transfer the pan to a rack and cool for 10 minutes. Turn out the bread onto the rack, then invert the bread nut side up and cool completely.