Celebrate fall with Amaranth Pumpkin Loaf

If it’s fall, it’s gotta be pumpkin!

I have been itching to make this since I saw it. And as can be expected I made minor changes. Key one being to substitute 25% of white flour with amaranth flour. The final product ended up being moist and tasty. I took it in to work and it was gone in a couple of hours 🙂 Here’s how I made my pumpkin loaf.

Ingredients:
1 1/2 cup white flour
1/2 cup amaranth flour
1.5 cups sugar
3/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
2 eggs
1/2 cup canola oil
1/2 15-oz can pumpkin puree
1/3 cup water
1/2 cup chopped walnuts
some pumpkin seeds

Preheat oven to 375 degrees.

In a large bowl mix together flour, amaranth flour, salt,baking soda, baking powder, cinnamon, nutmeg, all spice, salt and ginger.

In a separate bowl whisk together eggs, oil, sugar and water.

Mix the wet ingredients with the dry. Add chopped walnuts and mix well.

Grease a loaf pan and add the batter. Sprinkle some pumpkin seeds and bake for 60-80 minutes.