November 1, 2009

Whole Wheat Pumpkin Bread

This is the best pumpkin bread I've ever had, hands down.  It's moist, spicy, sweet, and perfect.  Besides the fact that it's knock-your-socks-off-good, it's got some great stuff in it like whole wheat flour, almond flour, wheat germ, honey, and flax!


Whole Wheat Pumpkin Bread
(by EL, modified from Joy of Cooking)

Preheat oven to 350.  Makes two delicious 9x5 loaves.
Whisk together:
 
2 cups whole-wheat flour
1 cup almond meal (if you don't have almond meal/flour, make your own by putting whole, unsalted almonds in the food processor.  Store any leftover almond meal in the fridge or freezer)
2 T wheat germ
2 teaspoon baking soda
 
1/2 teaspoon baking powder
 
2 teaspoon salt
  
3 teaspoons ground cinnamon
 
2 teaspoon ground ginger
 
1 teaspoon ground nutmeg
 
1/4 teaspoon freshly ground cloves

 
wheat germ and flax seed
Flax seed can be used as a substitute for one egg (as done in this recipe);
store these in the fridge & add to recipes for a boost in nutrition!

clockwise: 
beating butter & sugars until fluffy
dry ingredients (these spices smell like fall! mmmm!)
Trader Joe's Almond Meal
Left cup - cream & vanilla, Right cup - water & flax

Combine in a small bowl or a mug:
 
1/3 cup heavy cream
1/3 cup milk
1 teaspoon vanilla


Combine in another mug:
 
1T ground flax seed + 3T water

Beat in a large bowl until fluffy:
 
1 1/2 sticks real butter, softened
1 c sugar
1 1⁄3 c dark brown sugar
approx 1/3 c honey

Beat in one at a time:
 
3 large eggs

+ the flax seed mixture (above)

Add and beat on low speed just until blended:
 
2 c cooked (or canned) pumpkin puree


Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. (Flour - Milk - Flour - Milk - Flour)

Fold in:
  
1 cup coarsely chopped walnuts or pecans
 (optional)

Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Note: Please eat with a big dollop of whipped cream on top!  Enjoy!  

2 comments:

  1. That.looks.amazing. I'm definitely trying that! Yum! Or as us Wheelers say...Yummers! :)

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  2. It looks delicious. I have already made some pumkin bread this fall. Getting ready to make my next 2 loaves. Unfortunately, I wish I could make your recipe but my son, Austin, and daughter, Sarah Grace, both have a nut allergy. On the other hand, my husband lives off of nuts because he is a vegetarian. Maybe I'll get to make it on a special occasion. I do substitute some of the plain flour for whole wheat flour to make it healthier.

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thanks for the comments - they make my day!

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