Recipe By Lisa Leake from 100 Days of Real Food.com

Pumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin purée. That doesn't mean pumpkin season can't put us in the mood for this super-easy recipe though!

Yield: 10 – 12 servings

Ingredients

• 1½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• 1½ teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup oil
• ½ cup honey
• ½ teaspoon vanilla
• 1 cup pumpkin purée
• ½ cup chopped tree nuts (optional)

Directions

1. Preheat oven to 350°

2. In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).

3. Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.

4. Fold in the pumpkin purée and nuts (if using).

5. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.

6. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.