Recipe by Dominick & Amanda
This is a Whole Foods Market Recipe I had laying around. It is a healthier version than most pumpkin bread recipes. I use half pecans and half walnuts. I also use almond milk in place of the regular milk. It's not a super sweet bread so just be prepared for that. :)
Top Review by Annacia
Unfortunately my DH did my Thanksgiving shopping. The list he had said 1 can pumpkin puree. What I got was pumpkin pie filling. The recipe still worked very well but I cut out the honey and sugar as there was sugar in the pie filling. I loved the whole wheat and oat bran in this. My loaf baked up having a heavy, too moist, bottom but I'm not blaming that on the recipe as I had to work with the wrong ingredient. It's moist and does have a very good flavor. Next time I'll get everything I want myself, lol.
- 1 1⁄2 cups whole wheat pastry flour
- 1⁄4 cup oat bran or 1⁄4 cup wheat germ
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon baking soda
- 6 tablespoons sugar
- 1⁄3 cup canola oil
- 1⁄3 cup honey
- 1⁄3 cup whole milk or 1⁄3 cup 2% low-fat milk
- 1 1⁄4 cups pumpkin puree
- 1 large egg
- 1 teaspoon vanilla
- 1 cup walnut halves, chopped
Directions See How It's Made
- Preheat oven to 350 degrees.
- Coat an 8-inch loaf pan with canola oil cooking spray and set aside.
- Combine flour with oat bran or wheat germ; baking powder, pumpkin pie spice, salt and baking soda in a large bowl.
- In a medium bowl, combine sugar with oil, honey, milk, pumpkin, egg, and vanilla. Stir into the dry ingredients.
- Fold in walnuts.
- Spoon batter into prepared loaf pan. Bake one hour or until done.
- Cool for 15 minutes on a wire rack. Remove from pan and continue to cool completely.