(775) 770-3800
Fitness Center Hours:
Monday – Friday: 5am-10pm
Weekends: 7am-7pm
Sunday, December 24 - 7 am to 1 pm
Monday, December 25 – CLOSED
Sunday, December 31 – 7 am to 1 pm
Monday, January 1 – 5 am to 5 pm
July holiday hours: July 4 – CLOSED

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Elise's Fall Pumpkin Loaf

INGREDIENTS

  • Fall Pumpkin Loaf
  • 2 cups 100% whole wheat baking flour
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 cup brown sugar
  • ¾ cup canola oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 cups organic pumpkin (canned is fine or fresh if you have it!)
  • ¾ cup walnuts, roughly chopped

INSTRUCTIONS

Preheat oven to 325 degrees.

In a large bowl, combine flour, cinnamon, ginger, baking soda, baking powder, and salt.

In a separate bowl, combine sugar, oil, eggs, and vanilla. Combine both mixtures and fold in the pumpkin and walnuts (careful not to over mix). Note: If the canned pumpkin is firm, stir to soften prior to adding it to the mixture. This will prevent pumpkin lumps, or over mixing. Pour mixture into a lightly sprayed 9x5x3 inch loaf pan.

Bake for approximately 1 hour and 15 minutes, or until a knife or toothpick test comes out clean.

For an extra treat, add ¾ cup chocolate chips!

Categories: Recipes

(775) 770-3800

645 N. Arlington Ave. Suite 100
Reno, NV 89503

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