seasonal plant-based recipes
As promised, and in keeping up with the pumpkin madness, here is the second of the two pumpkin breads. This recipe is by far one of my favorites. It’s a no frills type of recipe that produces a reliably delicious, moist, and perfectly spiced pumpkin bread every time. You can actually taste the pumpkin (which I love) and the spices only enhance the flavor instead of masking it. I could probably write an entire novel worth of delicious descriptions, but I will spare your sanity.
This recipe makes 1 regular sized loaf, but you can easily double it and freeze the second one to save for later. You can also make this into mini loafs, just make sure to fill the pans about 1/2 full and decrease your baking time a bit. Well wrapped, this bread can last up to a week. And, if you are looking for a way to use up some of this bread, make it into french toast!
Whole Wheat Pecan Pumpkin Bread
makes 1 loaf
1 1/2 cups whole wheat pastry flour
1/2 tsp fine grain sea salt
1 tsp baking soda
1/4 tsp freshly grated nutmeg
3/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground ginger
1 cup organic raw sugar
1 cup organic pumpkin puree
1/2 cup coconut oil, barely melted
2 eggs, lightly beaten
1/4 cup water
1/2 cup (or more) coarsely chopped pecans
Preheat your oven to 350 degrees and grease/flour a large loaf pan or line it with parchment paper.
In a medium sized bowl, whisk together the flour, salt, baking soda, and spices until combined. In the bowl of a stand mixer fitted with the paddle attachment (or in another large bowl with a hand mixer), mix the pumpkin, coconut oil, eggs, water, and sugar until well combined and smooth. Add half of the dry ingredients to the wet ingredients and mix until just combined, then add the rest of the dry ingredients along with about half of the pecans. Mix on low until just combined, then pour the batter into your prepared loaf pan and sprinkle the top with the remaining pecans. Bake for 50 to 60 minutes until a tester inserted into the middle comes out clean. Enjoy!
