Recipe contributor CROPP member Katy Christianson hails from northeastern Wisconsin and her family’s third-generation farm was the first organic dairy in the county. She grew up working in her parents’ restaurant, the Sand Creek Cafe, and says that’s where her love of baking began.
The mother of nine children, Katy bakes more than 15 loaves of bread a week and has a roster of other baked goods she regularly produces: cinnamon rolls, pies, cookies and more. (Those lucky kids.) “I like to take recipes and tweak them, to see if I can make them healthier but also still taste as good,” she says. “It’s kind of my hobby.” The children’s favorite from Katy’s repertoire is this honey-sweetened pumpkin bread, because, she says, “it’s so moist.”
Taking a cue from Katy, we also tweaked her recipe a bit ourselves—by sprinkling some Nature’s Path granola on top. Katy said she approves!
1. Heat oven to 350 degrees. Generously butter two loaf pans or line muffin tins with unbleached paper muffin cups.
2. Combine honey, oil, eggs and pumpkin in a large bowl; whisk or mix until smooth.
3. Combine flour, oat, baking powder, baking soda and spices another, smaller bowl. Use a whisk to combine them thoroughly. (Or you can sift the ingredients into the bowl.)
4. Stir the dry mixture into the wet mixture until just until incorporated. Divide the batter into the loaf pans or muffin cups (fill the muffin cups about 3/4 full). Sprinkle granola over the loaves/muffins, pressing it very lightly into the surface.
5. Bake until a toothpick inserted in the center comes out clean, 40-50 minutes for loaves and 20-25 minutes for muffins. Let cool on wire racks and remove from pans. Serve warm or at room temperature.
“Tastes great with Organic Valley butter!” says Katy.
Johnny, Unfortunately, we do not have nutritional information available for most of the recipes we publish. You can find detailed nutrition information in the products section for each of the Organic Valley products used in our recipes. Thank you!