It’s October which means bring on the pumpkin! Check out this delicious recipe adapted from Whole-Wheat Pumpkin Bread by 100 Days of Real Food. I added pecans to the batter and sprinkled pumpkin seeds, or pepitas, on top before baking. I’m planning on baking another loaf and serving it for breakfast when my family comes for a visit later this week. Enjoy!
- 1 ½ c whole-wheat flour
- 1 ½ t cinnamon
- 1 t ground ginger
- ½ t nutmeg
- 1/8 t cloves
- 1 t baking soda
- ¼ t baking powder
- ½ t salt
- 2 eggs
- ½ c coconut oil
- ½ c honey
- ½ t vanilla
- 1 c pumpkin puree
- ½ c pecans
- 1 T pepitas
1. Preheat oven to 350 degrees.
2. Whisk together the dry ingredients (flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt) in a large mixing bowl.
3. Make a hole in the center of the mix and add the eggs, oil, honey, and vanilla. Stir together with a fork. Be careful not to over mix.
4. Fold in the pumpkin puree and pecans.
5. Grease a regular sized loaf pan then pour in the batter.
6. Sprinkle pepitas over the top of the batter.
7. Bake 40-45 minutes. Use the toothpick test to assess doneness.
Cooking with coconut oil is relatively new to me so if its new to you I’ll share some tips I’ve found to be helpful. When buying coconut oil look for organic and unrefined/virgin (second best is expeller pressed which was available at my local Publix). It comes in solid form, white in color. I don’t know why that surprised me but when I went looking for oil I thought it would be liquid. It can be substituted for vegetable oil or butter in a 1:1 ratio and works great in baking. If a recipe calls for oil, liquify the measured amount by heating over low heat and allow to cool slightly before adding to your recipe. In solid form you can use it to grease pans. It’s hard to pull away from the convenience of cooking spray but I’m slowly working it into a habit. Give it a try and let me know what you think.