Ever since my children were very young, they have loved pumpkin bread! The combination of spices and pumpkin bring them running to the kitchen.
I have been making this bread for almost 10 years, tweaking a little bit here and there. The one thing I have wanted to do is to use all whole wheat flour. I just have not been able to do it without making it taste too “wheaty” (is that even a word?) for my children. UNTIL….. the WonderMill arrived. Freshly ground whole wheat flour was the key.
Whole Wheat Pumpkin Bread
Ingredients
- 1½ cups whole wheat pastry flour
- 1½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp baking powder
- ⅓ cup milk
- ½ tsp vanilla
- 4 TBSP unsalted butter
- ⅔ cup sugar
- ⅓ cup brown sugar
- 2 eggs
- 1 cup pumpkin puree (can use sweet potatoes or squash)
- ¼ cup ground flaxseed meal
- ½ cup walnuts (optional)
Instructions
- Preheat oven to 350
- Grease a large 9 x 5 inch (8 cup) loaf pan.
- Mix dry ingredients together, set aside. Combine milk and vanilla in a separate bowl.
- In a large bowl, cream the butter and sugars until well blended
- Add eggs one at a time. Add pumpkin, blending until just combined.
- Add flour mixture in 3 parts alternating with the milk mixture (in 2 parts). So, ⅓ of the flour, ½ the milk, ⅓ flour, ½ milk, rest of the flour.
- Fold in ground flaxseed meal and walnuts (if using)
- Pour into prepared loaf pan
- Cook until done, about 55 mins.
