This easy recipe just takes one bowl! It’s easy to mix up, and it also freezes well. Double the recipe and freeze a loaf for later! You can also make muffins (or, as I did, mini loaves).
Whole-Wheat Pumpkin Bread
1 2/3 cups whole-wheat flour
1 1/2 cups sugar (or 3/4 cup honey + 1 Tbsp. molasses)
1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup oil
1/2 cup cold water
1 cup pumpkin puree (not pie filling)
Combine all ingredients and mix. Pour into greased pans and bake at 325 degrees.
Loaf: 75 minutes
Mini loaves: 30-40 minutes
Muffins: 30 minutes
Mini Muffins: 25 minutes
(Baking times are approximate. Signs you know the bread is done: top is cracked and a toothpick inserted in the center comes out clean.)
Enjoy!
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Yum! This sounds great…filing it away to try sometime soon…
Great recipe! I’d love for you to stop by What’s Cooking Wednesday to share one of your recipes each week! Hope to see you there 🙂
Cristi
http://thekingscourt4.blogspot.com/
great recipe…will be looking for some sales on canned pumpkin soon!
Thanks for linking up to What’s Cooking Wednesday! Hope to see you again next week!
Diane
http://www.turning-the-clock-back.blogspot.com
Hi Aliesha,
Holly and I stumbled across your blog about a month ago. We have enjoyed reading all the lovelies that you share with us about your family and homemaking etc.
We made this bread for an event and loved it so much that we made it again for our family. It was so interesting that you substituted honey and molasses for white sugar. This was especially helpful since we have been trying to use more real foods lately….well, some of us are trying. 🙂
I look forward to more fun, delicious recipies to try 😀
~Heidi (and Holly :)Deutsch
How many muffins does this makes? Thank you!
It makes 12 muffins or 24 mini muffins.