Monday, September 26, 2011

Whole Wheat Cinnamon Pumpkin Bread

Whole Wheat Cinnamon Pumpkin Bread hot from the oven
Now this loaf of Whole Wheat Cinnamon Pumpkin smelled like a bit of heaven when it was baking in the oven.  The smell of pumpkin wafting through the house, definitely helped make it seem a bit more like Fall around here.  MaMa told me I'd like this bread, but I was a little apprehensive to try it at first, but once I took a bite of it, I think I ate three slices in a row.  I might just be a pumpkin fiend.

MaMa saw this recipe on Cheeky Kitchen, but didn't have all the ingredients on hand that they called for, so she made up her own version of it.

Ingredients for Whole Wheat Cinnamon Pumpkin Bread:

2 eggs
1 c brown sugar
1/2 c coconut oil, softened
15 oz pureed pumpkin
1 tsp baking powder
1/2 tsp salt
1 Tbs cinnamon
2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 tsp vanilla

Directions:  Preheat your oven to 350 degrees.  Grease and flour a large loaf pan.  In a large bowl, combine the eggs, brown sugar, and coconut oil.  Beat until fluffy.  Add the pumpkin puree, baking powder, salt, flour and vanilla.  Mix together just until combined. Pour batter into prepared loaf pan.  Bake for about 1 hour, until the loaf springs back when you touch the center of it.  Let cool completely before removing from loaf pan and slicing.


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