Whole Wheat Pumpkin Bread
"I got this recipe from cooks.com. It's pretty healthy and tastes good too. I use about 2.5 cups of brown sugar, even though the recipe calls for 3 cups. Enjoy!"
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Yields:
-
2 loaves
ingredients
- 3 cups brown sugar
- 4 eggs
- 2 cups canned pumpkin
- 1 cup canola oil
- 2 1⁄2 cups whole wheat flour
- 1⁄2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup chopped walnuts or 1 cup pecans
directions
- Cream together brown sugar and eggs. Add pumpkin and oil and beat well. Add remaining ingredients and beat well. Pour into two greased and floured loaf pans. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in middle comes out clean. Makes 2 loaves.
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Reviews
-
This was delicious! I did make a few changes, so I thought I'd share. I used 1 cup of unsweetened applesauce instead of the oil, cut the sugar to 2 cups using 1 cup organic cane and 1 cup brown, and added 1 cup of raisins instead of the nuts. I also omitted the cloves simply because I didn't have any. The bread came out plenty sweet for us, and was moist and delicious. The baking time was definitely too long. I took my loaves out after 1 hour and 5 min, and they were a tad crispy around the edges. It was still delicious, but next time I will shorten the cooking time a bit. It is hard to find good whole wheat recipes %u2013 this is definitely a keeper! -
I chose this recipe because it used only whole wheat flour, but I cut the sugar from three cups to two and also halved the oil, adding 1/2 cup of plain yogurt instead. The canned pumpkin one can find here contains only 1 3/4 cups so I used a couple of small cooked yams to make the two cups of pulp. I also put in two tsps. of cognac just for fun. The resulting bread was delicious: light, moist, flavorful and certainly sweet enough for a bread. We ate it with chevre à tartiner. Excellent! -
This is great! I made it into muffins and cut the baking time down to 25 minutes. It made 27 muffins.
Tweaks
-
This was delicious! I did make a few changes, so I thought I'd share. I used 1 cup of unsweetened applesauce instead of the oil, cut the sugar to 2 cups using 1 cup organic cane and 1 cup brown, and added 1 cup of raisins instead of the nuts. I also omitted the cloves simply because I didn't have any. The bread came out plenty sweet for us, and was moist and delicious. The baking time was definitely too long. I took my loaves out after 1 hour and 5 min, and they were a tad crispy around the edges. It was still delicious, but next time I will shorten the cooking time a bit. It is hard to find good whole wheat recipes %u2013 this is definitely a keeper!
-
I chose this recipe because it used only whole wheat flour, but I cut the sugar from three cups to two and also halved the oil, adding 1/2 cup of plain yogurt instead. The canned pumpkin one can find here contains only 1 3/4 cups so I used a couple of small cooked yams to make the two cups of pulp. I also put in two tsps. of cognac just for fun. The resulting bread was delicious: light, moist, flavorful and certainly sweet enough for a bread. We ate it with chevre tartiner. Excellent!
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