Friday, November 18, 2011

Hearty Whole Wheat Pumpkin Bread

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Well, I'm finally getting down to the end of my pumpkin stash. Babygirl and I made some pumpkin bread over the weekend and that left us just enough for smoothies this whole week.
Instead of using my usual pumpkin bread recipe, I tried out some other ingredients I had on hand and am glad I did. It came out super moist and flavorful!

Enjoy it fresh from the oven with a bit of Earth Balance or for a double pumpkin whammy, smear on some Homemade Pumpkin Butter :)

1c white whole wheat flour
1c almond meal
2 1/2tsp baking powder
1/2tsp baking soda
2tsp pumpkin pie spice
1tsp salt

1c pumpkin
1/3c coconut oil
1/3c coconut milk
1/4c pure maple syrup
1/4c sucanat
1tsp vanilla
2tbs flax meal

Preheat oven to 350 degrees.
Mix together first 6 ingredients.

Cream together remaining ingredients in a separate bowl.

Mix both together until just combined.

Put bread batter into oiled and floured loaf pan.

Bake about 30 minutes or until top is golden brown and a knife stuck into the middle comes out clean.
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  1. hi kawani! my sis still has that GINORMOUS pumpkin that she and leah picked out at the pumpkin patch. there's no way makoto and i can eat it all! would you like to have it?

  2. Mmmm all things pumpkin on your blog, very warm and cozy and fall like:) I love pumpkin bread, have only made it once in vegan version, will have to try this recipe as mine was very soft, a bit crumnbly. Looks wonderful!

  3. Hi Christine Love! I remember seeing Leah with that big pumpkin:) I'm so tempted, but I think I've pumpkined everyone to death. I even have a couple of bags reserved in the freezer to make pies for the Drop in Centers T-day Celebration. Thanks for thinking of me!

  4. Sarah, It's been a pumpkin week for sure and I'm still not done :)



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