I have been making this yum-o pumpkin bread all fall and winter. I’ve taken a break from it for a few weeks – pumpkin bread burnout – but I’m over that now. Ready for more!
I used to make a version that had tons of oil and sugar in it. It was good, but I didn’t make it often because of all that oil/sugar. I love a good quick bread for breakfast and snacks, so I looked around for a healthier recipe. This is the one I found, and we all love it. It calls for whole wheat flour and honey for sweetener. Every time we run out, my 5yo asks me to make it again. It’s so easy…so I keep making it. Bonus: it can be made using only one bowl, so there’s very little cleanup when you are done mixing it together.
Here ya go.
1 ½ c. whole wheat flour
1 ½ tsp. cinnamon
1 tsp. ground ginger
½ tsp. nutmeg
¼ tsp. allspice
1 tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
½ c. oil
½ c. honey
½ tsp. vanilla
1 c. pumpkin puree (NOT pumpkin pie filling)
½ c. chopped pecans or walnuts (optional…I never use them and don’t miss them)
- Preheat oven to 350°.
- 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 add the eggs, oil, honey, and vanilla. Mix together.
- Fold in the pumpkin puree and nuts (if using).
- Grease a loaf pan and pour in the batter.
- Bake approximately 35 minutes. Check for doneness by inserting a toothpick (or, if you are me, a metal kabob skewer) in the center and making sure it comes out clean.
- When done, let the loaf cool in the pan for 5 minutes on a wire rack before turning it out of the pan. Then, let it cool completely on the wire rack.
Recipe adapted from 100 Days of Real Food