Whole-Wheat Pumpkin Bread
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
- 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)
- 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.