Whole Wheat Pumpkin Bread

Categories: Autum, Dessert

Ingredients

• •1/3 cup coconut oil (or vegetable oil)
• •1/2 cup honey
• •2 eggs
• •1 cup pumpkin purée
• •1 teaspoon vanilla extract
• •1 3/4 cups whole wheat pastry flour
• •1/2 teaspoon salt
• •1/2 teaspoon cinnamon, plus more to swirl on top
• •1/2 teaspoon ginger
• •1/4 teaspoon nutmeg
• •1/4 teaspoon allspice or cloves
• •Optional- 1/3 to 1/2 cup rinsed millet
• •1 teaspoon baking soda
• •1/4 cup hot water
• •Optional- turbinado (raw) sugar for sprinkling on top

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. .In a large bowl, beat oil and honey together.

3. .Add eggs, and mix well.

4. .Stir in pumpkin purée and vanilla, then stir in flour, salt, cinnamon, ginger, nutmeg and allspice. If you’re adding millet, stir that in as well.

5. .Add baking soda to hot water, stir to mix, and then add to batter.

6. .Spread batter into a greased 9×5 inch loaf pan.

7. .Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top, for a light sweet crunch.

8. .Bake for 55 to an hour and 5 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done!

9. .Cool on wire rack for 1/2 hour before slicing.

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