Whole Wheat Pumpkin Bread
- 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
- Produce
- Ginger (1/2 teaspoon)
- Pumpkin puree (1 cup)
- Cooking & Baking
- Allspice or cloves (1/4 teaspoon)
- Baking soda (1 teaspoon)
- Cinnamon (1/2 teaspoon)
- Coconut oil (1/3 cup)
- Honey (1/2 cup)
- Nutmeg (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Vanilla extract (1 teaspoon)
- Whole wheat pastry flour (1 3/4 cups)
- Drinks
- Water, hot (1/4 cup)
- Refrigerated
- Eggs (2)
- Other
- Optional- 1/3 to 1/2 cup rinsed millet
- Optional- turbinado (raw) sugar for sprinkling on top
Preparation
Read recipe preparation on cookieandkate.com
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Published October 17, 2011 (1 year ago).
4 people saved this recipe.
