Pumpkin Bread, it's good year round!

Pumpkin Bread. Not an exciting name, but don't let that stop you from seeing the bigger picture. This simple, delicious recipe is the little black dress of quick bread recipes! You can dress it up, or serve it as it comes from the oven, but one thing is for certain. It will be the Pumpkin Bread you bake again and again. 

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.

Pumpkin Bread French Toast.

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!

Pumpkin Bread toasted with Cinnamon Sugar Sprinkle.

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. 

You may also enjoy Maple Bacon Cornbread. 

#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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