Whole wheat pumpkin bread

My husband and daughter love pumpkin.  I can take or leave most pumpkin desserts.  I like my desserts with chocolate, thank you very much.  But, when it comes to sweet breads, pumpkin bread is my favorite hands down.  I love it!  Until a couple of years ago, I had never tried making it from scratch, but a friend shared a recipe with me and I realized how delicious freshly baked pumpkin bread is.  On the day you bake it, it has a slightly crunchy crust on top that is divine.  After that it’s just moist deliciousness.

Around the same time I discovered this, I was also starting to get a bit more adept in the kitchen and experimenting with other scratch cooking and making things healthier.  I was no longer cooking for just my husband and me.  I was cooking for a beautiful little girl who I wanted to have only the healthiest foods.  So, I tweaked the pumpkin bread recipe and came up with a bit healthier version using whole wheat flour, ground flaxseed (good for heart health) and less sugar.  The best part? Pumpkin bread is so hearty with yummy spices that my family was none the wiser.

This recipe is a year-round favorite at my house.  I keep canned pumpkin in my cabinets at all time.  In fact, just last week I made a couple of loaves and we all enjoyed it.  I feel good about having it as a snack or serving it to my daughter with yogurt for breakfast.  It’s pretty darn easy to make and incredibly yummy to eat!

This yummy pumpkin bread is a healthy treat we enjoy all year around my house.

Whole wheat pumpkin bread

1-1/2 cups white flour
1-3/4 cups wheat flour
2-1/2 cups white sugar
2 teaspoons baking soda
1-1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon ground flaxseed (optional for health benefits)
1 can (15 oz.) packed pumpkin (NOT pumpkin pie filling)
2/3 cup water
1 cup vegetable oil
4 eggs

1. Grease and flour two 8.5 x 4.5 x 2.5-inch pans. (You can also use three 7 x 3-inch pans; just bake 10 minutes less.)
2. Preheat oven to 350-degrees.
3. Combine flours, sugar, baking soda, salt, spices and ground flaxseed into a very large bowl.  Stir well to blend.
4. Add pumpkin, water, vegetable oil and eggs.
5. Beat until well combined.
6. Pour into prepared pans and bake for 1 hour and 10 minutes.

Then do you best to resist cutting into it and eating it before it’s cool enough to not burn your tongue!  This recipe also works well in mini loaf pans for gifts or as pumpkin muffins, just bake for a shorter time.  Muffins, for example, bake for 18 to 20 minutes.


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