Pumpkin Dried Cherry Quick Bread

Ingredients:

2 c. all-purpose flour or white rice flour

1 T. ground cinnamon

1/2 t. ground mace

1/2 t. salt

1 c. packed pumpkin puree

1/2 c. canola oil

1/2 c. low-fat buttermilk

2 lg. eggs

2 t. vanilla extract

1/2 c. granulated white sugar

1/2 c. packed light brown sugar

3/4 c. dried cherries+extra for garnish

confectioner’s sugar

Directions:

1. Preheat oven to 350 degrees F. Spray baking pan* with vegetable oil.
2. Whisk together flour, cinnamon, mace and salt. Set aside.
3. Stir together pumpkin, oil, buttermilk, eggs and vanilla extract until well combined. Stir in sugars until well moistened.
4. Stir flour mixture into pumpkin mixture until no dry spots remain. Fold in dried cherries.
5. Scoop batter into baking pan, smoothing the surface with the back of a large spoon. Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean or with large crumbs that look cooked through.
6. Cool for 10-20 minutes on a cooling rack.  Invert bread onto another rack, then re-invert onto a serving plate. Dust with confectioner’s sugar before serving. Serve warm or cool. Garnish with dried cherries.

Enjoy!

*The pan that I use is a non-stick fluted cake pan that is a little bit over 8 cups in volume.

Have a lovely day!