Pumpkin Bread

My mom's recipe, with less sugar and whole wheat flour instead of white. Really easy to make, not overly sweet, and hard to stop eating! I like to make mini loafs to give as gifts. (Like for Judi. Her family loves this, yay!)

Ingredients
Dry:
3 1/3 cups whole wheat flour
1 1/2 cups sugar 
1 tsp salt
1 tsp cinnamon (heaping)
1 tsp nutmeg (heaping)
2 tsp baking soda

Wet:
1 cup oil (I use canola)
4 flax eggs (1/4 C flax meal + 3/4 C water)
2/3 cup water
1 15oz can cooked pumpkin (2 cups)

Instructions
Preheat oven to 350 degrees. Mix all the ingredients in a bowl by hand. (Don't use a mixer; if you overmix, it will be dense and not rise properly.) Grease and flour 2 large loaf loaf pans, or 1 large loaf pan and 3-4 mini loaf pans. Pour in pans and bake for 1 hour (less for mini loaf pans, more for large loaf pans).

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