Honey Whole Wheat Pumpkin Bread
Ingredients
-
⅓
cup
melted coconut oil or extra-virgin olive oil
-
½
cup
honey
-
2
units
eggs
-
1
cup
pumpkin purée
-
1
teaspoon
vanilla extract
-
½
teaspoon
salt
-
½
teaspoon
cinnamon
-
½
teaspoon
ginger
-
¼
teaspoon
nutmeg
-
¼
teaspoon
allspice or cloves
-
1 ¾
cups
whole wheat pastry flour or regular whole wheat flour
-
⅓ to ½
cup
rinsed millet (optional)
-
1
teaspoon
baking soda
-
¼
cup
hot water
-
to taste
units
turbinado (raw) sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mix the melted oil and honey together, then add the eggs and beat well.
- Stir in the pumpkin purée and vanilla, followed by the salt, cinnamon, ginger, nutmeg, and allspice.
- Add the flour and mix until just combined. If using millet, stir it in now.
- In a separate small bowl, mix the baking soda with hot water, then add it to the batter and mix briefly.
- Spread the batter into the greased loaf pan and sprinkle with cinnamon, swirling it for a marbled effect. Optionally, sprinkle turbinado sugar on top.
- Bake for 55 to 65 minutes, checking for doneness with a toothpick.
- Allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool for 30 minutes before slicing.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
70mg
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