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: 0
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1 3/4 cups whole wheat flour
- 1/4 teaspoon allspice
- 2 eggs, room temperature
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup (could sub honey) room temperature
- 1/4 cup milk of choice (i used almond)
- 1/3 cup old fashioned oats
- add-ins: 1/2 cup chocolate chips 1/2 cup nuts
- Carbohydrate 244.690356121795 g
- Cholesterol 488.05 mg
- Fat 190.65583599359 g
- Fiber 51.8685085266798 g
- Protein 37.3574342307692 g
- Saturated Fat 118.062744301282 g
- Serving Size 1 1 recipe (741g)
- Sodium 1882.9355224359 mg
- Sugar 192.821847595115 g
- Trans Fat 14.5470563685898 g
- Calories 2746 calories
Preheat oven to 325F and grease loaf panIn a large bowl, mix together oil, maple syrup and eggs. Add in pumpkin, vanilla, and milk.In a small bowl, combine flour, oats, baking soda, salt, and spices.Fold dry mixture into wet and stir until fully combined.Add in chocolate chips/nuts/dried fruit.Pour into greased loaf pan and bake for 50-55 minutes or until toothpick comes out clean.Let cool for ten minutes in pan, move to wire rack and let cool completely.
