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.
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.
|