Honey Whole Wheat Pumpkin Bread

What better bread fits a rainy, cold, fall day?  Yes, you know it – Pumpkin Bread.  But, not just any ordinary pumpkin bread. Since I love baking with honey and whole wheat flour, I found this recipe and share it with you. Credit goes to http://www.CookieandKate.com for providing this great recipe.  I love this recipe for not only the varied ingredients but also, because I can put everything into one bowl and mix. Right now, as I’m typing, I can smell the warm, inviting smells of the cinnamon and allspice, blended with the pumpkin and ginger. The entire house smells like warm spices and pumpkin. This recipe also calls for coconut oil and I really enjoy baking with this. Coconut oil blends so well with other ingredients and the finished product (when coconut oil is used) produces a more moist bread.  Plus, the added, slight flavor of coconut infuses the bread with a unique flavor.  Here is the finished bread, first:

img_2806

this slice, on top, has butter on it. I just popped the bread out of the pan and it is still warm…

that darker brown color you see on top of the bread is cinnamon. Before baking, I sprinkled cinnamon on top, swirled with a toothpick and when it baked, it created a deeper, darker color to the bread. I can just taste a bit of the cinnamon with each bite. Yum!

img_2810

Here is the recipe:

INGREDIENTS
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup honey
  • 2 eggs
  • 1 cup pumpkin purée
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more to swirl on top
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice or cloves
  • 1¾ cups whole wheat pastry flour or regular whole wheat flour
  • Optional- ⅓ to ½ cup rinsed millet
  • 1 teaspoon baking soda*
  • ¼ cup hot water*
  • Optional- turbinado (raw) sugar for sprinkling on top
 
INSTRUCTIONS
  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
  2. In a large bowl, beat oil and honey together. Add eggs, and beat well.
  3. Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Stir in flour, just until combined. If you’re adding millet, stir that in as well.
  4. Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
  5. 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.
  6. Bake for 55 to 65 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! Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
 Here’s her website if you want to check out other great recipes:
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s