Honey Whole Wheat Pumpkin Bread
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
60 minutes
Rating
4.5 out of 5 stars
(55)
Ingredients
1 loaf
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey
- 2 eggs
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more to swirl on top
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 1 ¾ cups whole wheat pastry flour or regular whole wheat flour
- Optional- ⅓ to ½ cup rinsed millet
- 1 teaspoon baking soda*
- ¼ cup hot water*
- Optional- turbinado (raw) sugar for sprinkling on top
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Preparation
Chef’s notes
Adapted from my Ultimate Banana Bread.
If you need a great loaf pan, I love my Le Creuset stoneware loaf pan. It’s non-toxic, heats evenly and cleans easily.
*Update 10/13/14:
After several years of being baffled by the hot water/baking soda trick, I can now definitively report that it’s an unnecessary step. If you prefer, you can just stir in ¼ cup water or milk (any kind) into the oil/honey/eggs and whisk the baking soda in with the spices.