Are you in the mood to start your fall baking? Why not get going with a simple whole-wheat pumpkin bread? Of all the fall desserts out there pumpkin bread has got to be the easiest and the pleasiest. I often make up a few batches and freeze them for later or give some away. Nothing says “Hey, neighbor!” like handing over a loaf of freshly baked pumpkin bread does. You are really going to enjoy this amazing recipe and so will those whom you share it with 🙂
Check out what my pals over at 100 Days Of Real Food had to say about this delicious recipe:
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 puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though!
I am always in the mood for super-easy recipes, especially those containing pumpkin.
Ingredients
1 ½ cups whole-wheat flour I used King Arthur’s white whole-wheat flour
1 ½ teaspoons McCormick cinnamon
1 teaspoon ginger ground
½ teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon Morton salt
2 eggs
½ cup coconut oil
½ cup honey
½ teaspoon pure vanilla extract
1 cup Libby’s pumpkin puree
1/2 cup nuts chopped (optional)
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
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.
Fold in the pumpkin puree and nuts (if using).
Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
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.
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Quick Tip: Don’t like whole wheat? Use white flour…we won’t tell 🙂
Thank you to 100 Days Of Real Food for this amazing recipe.