Thursday, October 25, 2012

Wholesome Pumpkin Bread

I've just made this amazing whole-wheat pumpkin bread. It was really easy, and the taste is divine. Great way to use pumpkin pulp. Kids LOVE it!!

Wholesome Pumpkin Bread
Servings: 3 loafs

2 cups of baked pumpkin pulp (click for recipe)
4 eggs
1 cup canola oil
2/3 cup water
1 cup brown sugar
1 cup honey
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Cocoa powder for decoration

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Decorate with cocoa powder.

Best of all, my little one loved to help!

Source: Based on recipe from

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