The Very BEST Pumpkin Bread

The Very Best Pumpkin Bread

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2 cups whole wheat flour

1 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon baking powder

¼ (heaping) teaspoon cinnamon and allspice

5 eggs

2/3 cup canola oil

2 ½ cups pumpkin puree

½ teaspoon vanilla extract

½ cup dark chocolate chips (optional)

½ cup chopped pecans or walnuts (optional)

Preheat oven to 340 degrees F.  Grease and flour 2 loaf pans. Set aside.

In a medium-sized mixing bowl, mix together both flours, sugar, salt, baking powder, baking soda, cinnamon, and allspice.

In a separate bowl, beat together eggs, canola oil, pumpkin and vanilla until well-combined.  Gradually stir wet ingredients into dry ingredients, mixing just until everything comes together.

If desired, add chopped nuts or chocolate chips and fold into batter.  Divide batter between the 2 loaf pans, and bake for 45-50 minutes, or until a toothpick is inserted and comes out clean.

Remove from oven and allow to cool for about 2 minutes before removing loaves.  Allow loaves to cool completely on a cooling rack before storing in an air-tight container.

Serving tip:  Serve alongside scrambled eggs and a cup of black coffee, for a balanced breakfast.

(Serves 24)

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