Whole-Wheat Pumpkin Bread
Try this Whole-Wheat Pumpkin Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 cup honey
- 1/4 teaspoon baking powder
- 1 cup pumpkin puree
- 1/2 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 cup oil (i used coconut oil)
- 1 1/2 cups whole-wheat flour (i used king arthur's white whol
- 1/8 easpooncloves
- 1/2 cup chopped tree nuts (optional)
- Carbohydrate 15.8546221753664 g
- Cholesterol 49.866666666501 mg
- Fat 18.7310033332969 g
- Fiber 2.50005337831576 g
- Protein 1.42188816656196 g
- Saturated Fat 11.8552134999773 g
- Serving Size 1 1 -12 (86g)
- Sodium 215.225516662749 mg
- Sugar 13.3545687970507 g
- Trans Fat 1.32354591666481 g
- Calories 230 calories
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 grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.
