I know that there are abundant pumpkin recipes out there, but there is always room for one more recipe when it comes to fruit. Yes, pumpkins are considered fruits. At least botanically. (I have read that culinary-wise it is considered a vegetable.) Let’s just look at it as a good way to eat our fruits and vegetables.
And if you are lucky like me and have a WonderMill Grain Mill, you can make this Pumpkin Quick Bread using freshly milled wheat.
Be sure to have it set to mill for bread flour and that the canister is attached before turning it on.
Because it is a natural product and can spoil, I like to mill a small amount at a time.
I always try to have some cinnamon sugar on hand for making quick breads. It is super simple to make – just 3/4 cups of sugar + 1 Tablespoon of ground cinnamon.
Here is the foundation of the quick bread – whole wheat flour, all-purpose flour, leaveners, cinnamon, and pumpkin pie spice.
I cannot forget the fruit…er, Pumpkin.
The cinnamon sugar-ed pan plus the prepared batter.
Cinnamon sugar on top – yum!
- ¾ cups whole wheat flour
- ¾ cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ cup vegetable oil
- 2 Tbsp milk
- 2 eggs
- 1 cup canned pumpkin
- ¾ cup sugar
- 1 Tbsp ground cinnamon
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray and sprinkle with cinnamon sugar. Set aside.
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.
- In a medium size bowl combine oil, milk, and eggs and mix well.
- Add wet ingredients and pumpkin to dry ingredients and mix well.
- Pour batter into prepared pan. Sprinkle top of loaf with cinnamon sugar.
- Bake for 1 hour or until done. Allow to cool before slicing.
Do you know how many fruits and vegetables you should be eating each day? Here is a link to the Centers for Disease Control‘s website where you can plug-in a little info and it will tell you how much you should be eating.
Did you know that half of your grain intake should consist of whole grains?
