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Whole-Wheat Pumpkin Bread




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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

Whole-Wheat Pumpkin Bread turned into Halloween Muffins

  • 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.
Photo Credit The Leake Family

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



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