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The trees don’t have their fall colors yet, but with Halloween decorations popping up in stores or across the street, I am feeling an irresistible craving for a pumpkin treat.
Mandarin Pumpkin Bread is a delicious easily-made bread, spicy, and not too sweet. The mandarin juice keeps this bread really moist and pairs very well with the pumpkin and the spices.
In my Mandarin Pumpkin Bread, I did not add nuts, dry fruits or chocolate chips because this bread is great like this. But feel free to add anything you want to.
Definitely a healthy treat perfect for any craving!
Mandarin Pumpkin Bread
Yield 1 loaf
- 1 cup all-purpose flour
- 2/3 cup whole wheat pastry flour
- 1 to 1-1/4 cups sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 canned pumpkin 15 oz or fresh pumpkin
- 1/2 cup canola oil or 1/4 canola oil + 1/4 unsweetened applesauce
- 1/2 cup fresh mandarin juice (about 2 mandarins)
- Optional: 1/2 cup chopped walnuts, raisins, or chocolate chips
- Preheat oven to 350ºF.
- Butter and flour an 8 1/2 x 4 1/2 inch loaf pan.
- In a medium mixing bowl, combine all the dry ingredients (except walnuts, raisins or chocolate chips): flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate mixing bowl, combine eggs, pumpkin, oil, and fresh mandarin juice then gradually add the dry ingredients until just moistened. Optionally, you can fold in walnuts, raisins or chocolate chips.
- Evenly spread in a loaf pan. Bake 1 to 1 hour 15 minutes or until a knife inserted into the center of the bread comes out clean.
- Cool in pan 10 minutes before transferring it to a wire rack. Let it cool completely (about 2 hours) before slicing it.