Originally I was not going to share this recipe. I had baked this Pumpkin Bread early on in my whole wheat baking journey and my guess is I was expecting something more from it. But as we continued to consume and enjoy (yes, enjoy)
the Pumpkin Bread it became clear that this a wholesome, delicious quick bread that adapts to any meal you wish to serve it. Yes, any meal.
Not too sweet, and naturally sweetened it really does go with just about anything. Slice and serve buttered with a salad or bowl of soup, or toast, butter and sprinkle with cinnamon sugar. Then one morning I decided to try something new. And I will tell you right now, Pumpkin Bread French Toast with butter and maple syrup is delicious. Bed and Breakfast delicious! Now, I keep canned pumpkin on my pantry shelf year round so I can bake this bread and other pumpkin treats.
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Pumpkin Bread French Toast.
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If you prefer a sweeter quick bread, feel free to add some brown sugar, 1/3 cup ought to do the trick. And for those that enjoy chocolate chips in their pumpkin bread, you can add them as well. Or how about some chopped walnuts? Diced dates would be quite tasty. As would a handful of raisins. If you prefer Pumpkin Bread with no spice, feel free to leave that out. See, like I said the little black dress of pumpkin bread!
Some additional thoughts on this recipe:
Make a honey cream cheese spread, cream cheese and pumpkin are a match made in heaven!
Honestly, this bread is better the next day. Wrap in wax paper or parchment and store overnight before slicing, if you can...
It is also delicious toasted and buttered, with cinnamon sugar or not.
This recipe makes 2 loaves, one for now and one for the freezer, or a friend.
Ingredients needed for this recipe:
- canned pumpkin
- whole wheat flour
- honey
- baking soda
- salt
- buttermilk or yogurt
- eggs
- oil
- cinnamon
- nutmeg
- cloves
You will also need the following:
- large-sized mixing bowl
- medium-sized mixing bowl
- measuring cups
- measuring spoons
- kitchen spoon
- silicone spatula
- 2 loaf pans
Now we are ready to begin!
Pumpkin Bread
adapted from: The Farmer's Cookbook
325-degree oven
2 eggs
1/2 c honey (even with the honey, it is not too sweet...)
1 c pumpkin puree
1/3 c oil
1/2 c buttermilk or yogurt
1 t soda
1/4 t salt
2 c whole wheat flour - we prefer pastry grind for all baking.
1/2 t nutmeg
1/2 t cinnamon
1/8 t cloves - you may use more if desired
In a large bowl, beat together eggs and honey. Add pumpkin, oil, and buttermilk, and stir well to combine. In a small bowl, combine the flour, soda, and spices. Whisk to mix together evenly.
Stir dry ingredients into the wet ingredients. Turn into a prepared loaf pan. Bake 60-70 minutes or until done in your oven.
Let cool in pan for 10 minutes, turn out, and cool completely. Wrap in parchment and store it for 24 hours before slicing, if you can!
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Pumpkin Bread toasted with Cinnamon Sugar Sprinkle.
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Storage options for Pumpkin Bread. Store covered at room temperature for up to three days. For longer storage wrap well and freeze for up to three months.
UPDATE:
For your convenience, a "copy and paste" version of Pumpkin Bread has
been included below.
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Pumpkin Bread
adapted from: The Farmer's Cookbook
325-degree oven
2 eggs
1/2 c honey (even with the honey, it is not too sweet...)
1 c pumpkin puree
1/3 c oil
1/2 c buttermilk or yogurt
1 t soda
1/4 t salt
2 c whole wheat flour - we prefer pastry grind for all baking.
1/2 t nutmeg
1/2 t cinnamon
1/8 t cloves - you may use more if desired
In a large bowl, beat together eggs and honey. Add pumpkin, oil, and buttermilk, and stir well to combine. In a small bowl, combine the flour, soda, and spices. Whisk to mix together evenly.
Stir dry ingredients into the wet ingredients. Turn into a prepared loaf pan. Bake 60-70 minutes or until done in your oven.
Let cool in pan for 10 minutes, turn out, and cool completely. Wrap in parchment and store it for 24 hours before slicing, if you can!
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Pumpkin Bread French Toast is a great idea, I've never had it.
ReplyDeleteIt really is good! The pumpkin and maple are a great flavor combo.
DeleteGetting ready for fall!
ReplyDeleteYou are right, I think "pumpkin" season has begun!
DeletePumpkins - right around the corner!! Man that went fast! Thanks for sharing at the What's for Dinner party! Have a wonderful week.
ReplyDeleteThanks Helen, and thanks for hosting, I sure appreciate it!
Deleteyummy! I never thought of making pumpkin bread french toast. I know what I will be doing this fall.
ReplyDeleteMeagan-Decorative Inspirations
I had not until this loaf of pumpkin bread, and I have to say, it is really good! Thanks for stopping by, I appreciate it.
DeleteYou're making me ready for fall!! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party! Hope you have a fabulous week!
ReplyDeleteNow that we are finally moved in, I too am looking forward to the change of season, myself. Thanks for stopping by, I appreciate it.
DeleteOoohh…
ReplyDeleteYou’ve got me wanting to make some pumpkin bread and muffins! Fall is coming and I’m so glad! What a great time to bring this recipe out!
Thanks for sharing it at the Sunday Sunshine Blog Hop
Pumpkin is one of those ingredients that seems to be tied to a time of year, too bad really because it is so good for us!
DeleteAsking myself why I make this yummy treat only in the fall?!
ReplyDeleteRight!? Thanks for stopping by, I sure appreciate it.
Delete