Whole Wheat Pumpkin Bread
(from LC1231’s recipe box)
Source: http://cookieandkate.com/2011/whole-wheat-pumpkin-bread/
Ingredients
- •1/3 cup coconut oil (or vegetable oil)
- •1/2 cup honey
- •2 eggs
- •1 cup pumpkin purée
- •1 teaspoon vanilla extract
- •1 3/4 cups whole wheat pastry flour
- •1/2 teaspoon salt
- •1/2 teaspoon cinnamon, plus more to swirl on top
- •1/2 teaspoon ginger
- •1/4 teaspoon nutmeg
- •1/4 teaspoon allspice or cloves
- •Optional- 1/3 to 1/2 cup rinsed millet
- •1 teaspoon baking soda
- •1/4 cup hot water
- •Optional- turbinado (raw) sugar for sprinkling on top
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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.In a large bowl, beat oil and honey together.
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.Add eggs, and mix well.
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.Stir in pumpkin purée and vanilla, then stir in flour, salt, cinnamon, ginger, nutmeg and allspice. If you’re adding millet, stir that in as well.
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.Add baking soda to hot water, stir to mix, and then add to batter.
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.Spread batter into a greased 9×5 inch loaf pan.
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.Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top, for a light sweet crunch.
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.Bake for 55 to an hour and 5 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done!
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.Cool on wire rack for 1/2 hour before slicing.