06 February 2012

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
  • 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
  1. Preheat oven to 325 degrees. Grease a 9x5 loaf pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat oil and agave together.
  3. Add eggs, one at a time, and mix well.
  4. Add pumpkin purée and vanilla, scraping the bowl.
  5. Fold in flour, salt, cinnamon, ginger, nutmeg and allspice.
  6. In a separate bowl, combine baking soda to hot water, stir to mix. Add to batter.
  7. Pour batter into prepared pan.
  8. 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.
  9. 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.
  10. Cool on wire rack for 1/2 hour before slicing. Or let it crumble and serve hot.