Tuesday, October 5, 2010

Whole Wheat Pumpkin Bread

Yep, another pumpkin recipe! This used my last can, so I'm hoping to find more in the store.
This recipe is definitely a keeper--it has the great pumpkin flavor and a really nice texture, but we keep this on the healthier side with whole wheat flour and honey. I cut the loaf into 14 slices and it runs about 170 calories per slice (not including any toppings, of course!). If you've worked with whole wheat flour before, you know it can get a little dense, but this had the perfect texture. Give it a try when you get your hands on a can of pumpkin!!
Also, it freezes well and tastes just the same when it comes out of the freezer. I will most definitely be making this again!

Whole Wheat Pumpkin Bread
1/3 cup unsalted butter, softened
1/4 cup honey
1/2 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups pumpkin puree
1 3/4 cup whole wheat flour
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/4 cup water
1/4 cup raisins
(she used almonds and dark chocolate chips instead of raisins)
Preheat oven to 325 F.
Lightly grease a 9x5 loaf pan with nonstick cooking spray.
In a small bowl, whisk together flour, cinnamon, and salt.
In a large bowl, cream butter, honey and sugar together for two minutes. Add in the eggs and combine. Add in pumpkin and vanilla and beat just until combined. Beat in the flour mixture 1/3 at a time. Be careful to not overmix.
Dissolve baking soda in 1/4 cup hot water, then beat into batter.
Stir in raisins, nuts, or chocolate chips.
Pour (well, scoop, since it's not very pourable) into prepared loaf pan and bake about 60 minutes. Test for doneness, cool on wire rack, then consume!!

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