Delicious Healthy Whole Wheat Pumpkin Bread

I know its February and far from those first crisp fall days…but we have a lot of frozen pumpkin puree that I am still playing with…so here’s a recently perfected recipe for you!

I have been tweaking an all ready very tasty pumpkin bread recipe to substitute all whole wheat flour for the all-purpose white flour and some form of less processed sweetener instead of white sugar. After several attempts, I think I am finally happy with the results.

Actually we may be a little bit addicted to the results, since we ate an entire loaf and then some, in 4 days…

I found that using part soft white wheat flour (pastry flour) and increasing the leavening agent (baking powder) by almost three times what the original recipe called for, it made the perfect consistency for what you would expect from pumpkin bread.

I think increasing the leavening agent in almost any recipe you are trying to convert to whole wheat by at least double is a good idea, as whole wheat tends to produce a more dense product.

Pumpkin Bread

3 1/2 cups sucanat

2 cups hard white wheat flour

1 1/2 cup soft white wheat (you could use all hard white whole wheat flours if you don’t have access to soft white wheat or whole wheat ‘pastry’ flour)

3 tsp. baking powder

1 1/2 tsp. salt

1 tbsp. cinnamon

1 tbsp. nutmeg

2/3 cup water

4 eggs (room temperature)

2 cups fresh or canned pumpkin (NOT canned pumpkin pie mix)

1/2 cup coconut oil (can use another oil if unavailable)

1/2 cup unsweetened applesauce

Mix dry ingredients.  In a separate bowl mix the liquid ingredients.   Pour wet into dry and mix.  Divide in half by pouring equal parts into two greased loaf pans (I use olive oil to grease my pans.)  Bake at 350 for 1 hour or until a toothpick comes out fairly clean.

Makes 2 9×13 loaves

This bread freezes very well!

I have also made these in my mini loaf pan and bakes for just under an hour (45 min. or so) and gave them away as Christmas gifts to our neighbors.   It could also work in muffin tins.

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