Sunday, October 26, 2014

Whole-Wheat Pumpkin Bread

Happy Sunday everyone! I don't know about you all, but I have been adoring autumn this year. Everything has been simply beautiful! I think I forgot how much I love this sweater weather too. Anyhoo, I've been trying out several different healthier pumpkin recipes this month (because autumn just isn't autumn without an abundance of everything pumpkin flavored). So far, the majority of the recipes have been so-so. However, last week I discovered an amazing whole-grain pumpkin bread recipe. I tried it out, and it was delicious! What's great about this recipe is that you can make a loaf of bread, or muffins. I made the loaf, but will be trying out the muffins this afternoon. I slightly altered this recipe to make it healthier, and it turned out fabulous. No butter, oil, and brown or white sugars. This recipe is the bomb, if I do say so myself. Give it a whirl and let me know what you think!

Healthy Whole-Grain Pumpkin Bread


1 and 1/2 cups whole-wheat flour
1 and 1/2 tsp cinnamon 
1 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp cloves
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup applesauce (you could also use oil)
1/2 cup honey
1/2 tsp vanilla
1 cup pumpkin puree


1. Preheat oven to 350 degrees
2. Whisk dry ingredients together in a large mixing bowl 
3. Make a hole in the mixed dry ingredients and add the eggs, applesauce (or oil), honey, and vanilla. Stir with a fork and take care to not over mix. 
4. Fold in pumpkin with a spatula
5. Generously grease loaf or muffin pan (for muffins-liners work just as well) and pour in the batter.
6. For a loaf of bread: Bake for 50 minutes (I like to have my pumpkin bread a teensy bit burnt on the edges, so I baked mine longer. I would check loaf with a toothpick around 45 mins)
    For muffins: Bake for 18-22 minutes. (Check the muffins with a toothpick periodically). 
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