Whole-Wheat Pumpkin Bread
By jbrockel
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 1/2 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup oil (I used coconut oil)
- 1/2 cup honey
- 1/2 teaspoon vanilla
- 1 cup pumpkin puree
- 1/2 cup chopped tree nuts (optional)
Details
Adapted from 100daysofrealfood.com
Preparation
Step 1
1.Preheat oven to 350 degrees.
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 puree 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.
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