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Lighter Pumpkin Bread

by Spencer Kombol and Joey Firoben • featured in The Best Fall Squash Recipes

Ingredients

for 12 Servings

  • 2 eggs
  • ½ cup
    oil (120 mL)
  • 1 cup
    pumpkin puree (225 g)
  • ⅔ cup
    honey (226 g)
  • 2 tablespoons
    water
  • 1 ¾ cups
    whole wheat flour (225 g)
  • 1 ½ teaspoons
    ground cinnamon
  • 1 ½ teaspoons
    ground nutmeg
  • ½ teaspoon
    ground ginger
  • 1 teaspoon
    baking soda
  • 1 pinch salt

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
  3. Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
  4. Pour the batter into a greased loaf pan and smooth the top into an even layer.
  5. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  6. Let the loaf cool in the pan for 10 minutes before carefully unmolding.
  7. Let the loaf sit at room temperature for at least 1 hour before slicing.
  8. Enjoy!
 

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