Tuesday, May 3, 2011

Hearty Whole Wheat Pumpkin Bread - Family Size!

I have recently begun making pumpkin bread more regularly to have around for a quick breakfast and/or snack. This recipe is hearty, filling, full of fiber - and delicious - so the kids will eat it gladly, and I am happy because they are eating a good, healthy snack. This is also made using natural honey, rather than sugar. This batch is large enough to make one big 9x13 pan of pumpkin bread. Here it is!

Hearty Whole Wheat Pumpkin Bread

1 - 15 ounce can pumpkin puree
4 eggs
1 cup oil
2 cups honey
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves

Preheat oven to 350 degrees. Mix together pumpkin, eggs, oil, and honey in a large bowl until well blended. Add flour, baking soda, salt, cinnamon, nutmeg, and cloves to the mixture, blend thouroughly. Pour into a 9x13 greased, floured pan. Bake for 50 minutes.

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