food Program

Pumpkin Seed Bread

Contributed by Nikki & David Goldbeck, Healthy Highways

A tender, sweet bread containing no eggs or dairy.

1 cup whole wheat organic flour
13cup soy flour
14 cup sunflower or pumpkin seeds, ground into meal (about 13 cup)
2 teaspoons baking powder
18teaspoon baking soda
112 teaspoons cinnamon
12 teaspoon nutmeg
13cup oil
14 cup honey
2 tablespoons molasses
1 cup organic pumpkin puree
pumpkin or sunflower seeds

Preheat oven to 350° F.

Mix dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Add wet to dry ingredients and mix gently but thoroughly. Batter will be very thick.

Spread batter into an oiled, floured 812x 4-inch loaf pan. Decorate the top with some pumpkin or sunflower seeds.

Bake for 45 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then transfer to a rack to cool completely before cutting.

Yield: 1 loaf