Pumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though! My 5-year-old has asked me about 20 times over the last week to make some pumpkin bread so this one is for her…enjoy!
- 1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ oil (canola or vegetable will do)
- ½ cup honey
- ½ teaspoon vanilla
- 1 cup pumpkin puree
- ½ cup chopped tree nuts (optional)
- Preheat oven to 350 degrees.
- 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 throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
- Fold in the pumpkin puree and nuts (if using).
- Generously coat a large loaf pan with cooking spray and then pour in the batter.
- Bake for approximately 30 – 40 minutes or until a toothpick inserted comes out clean.
Yield: 10 – 12 servings