Whole Wheat Pumpkin Bread

I’ve had a few cans of pumpkin hanging out in the pantry just waiting to be made into something delicious.  When searching for a pumpkin bread recipe, I noticed this one used coconut oil and whole wheat pastry flour, both of which were keeping that canned pumpkin company in the pantry.  So, I heeded on the side of healthy and chose to follow Katie’s recipe.  Overall, this was a very tasty bread.  Moist, flavorful, and very slightly sweet.  You certainly couldn’t tell it was whole wheat. 

Whole Wheat Pumpkin Bread Adapted from Cookie + Katie Ingredients 1/3 cup coconut oil 1/3 cup agave 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 1 teaspoon baking soda 1/4 cup hot water Turbinado (raw) sugar for sprinkling on top Directions Preheat oven to 325 degrees. Grease a 9x5 loaf pan. In the bowl of a stand mixer fitted with the paddle attachment, beat oil and agave together. Add eggs, one at a time, and mix well. Add pumpkin purée and vanilla, scraping the bowl. Fold in flour, salt, cinnamon, ginger, nutmeg and allspice. In a separate bowl, combine baking soda to hot water, stir to mix. Add to batter. Pour batter into prepared pan. Sprinkle with cinnamon, and swirl with the tip of a table knife for a marbled effect. Sprinkle a big pinch of turbinado sugar on top, for a sweet crunch. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the bread is pulling away from the sides of the pan. Cool on wire rack for 1/2 hour before slicing. Or let it crumble and serve hot.