Whole Wheat Pumpkin Bread
It sure felt like fall this weekend! We have begun to notice a few trees on the property starting to turn color and this Saturday as I walked down to the chicken coop I actually crunched on some leaves. Yup. Fall is on its way! What better way to celebrate than to crank up the oven and put in a loaf or two of pumpkin bread. I lit a few fall scented candles and got baking.
Not only does this quick bread have your veggies covered with extra pumpkin puree, it is heart healthy with an ample dose of whole wheat! I doubled this recipe as I know how fast pumpkin bread disappears in our house. If you don’t want to make as much, just half the recipe. You might want to make the full double batch though as these loaves freeze well and can be taken out later for a quick snack or hostess gift. This recipe is originally non-whole wheat. If you wanted to revert back to an all-purpose flour recipe, just switch out the flours or mix half and half for less of a whole wheat flavor and texture.
2 cups canned pumpkin puree
1 cup milk
2/3 cup shortening
2 cups white whole wheat flour
2 cups lightly packed brown sugar
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Additional cup of white whole wheat flour
In a large bowl whisk together the pumpkin, eggs, milk and shortening.
Add the dry ingredients (minus the extra cup of flour) and stir well. Once fully combined, add the additional cup of flour. The mixture will be lumpy and you will see small pieces of the shortening – that is okay as it bakes out beautifully.
Pour the batter into two greased 9x5x3-inch loaf pans.
Bake in the oven at 350°F for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Slice and serve once cool. Pumpkin bread is delicious on its own but serving it with some whipped cream cheese puts this simple bread over the top.
This blog post was shared at: From the Farm Blog Hop