My eight year old daughter helped me make a double batch of this pumpkin bread for her third grade Thanksgiving feast tomorrow. What she doesn’t know is that I wrote this recipe for her when she was a toddler in an attempt to sneak some veggies and fiber into her diet and it’s still working. <evil laugh> This recipe is super moist and flavorful and can be made with or without nuts that look like a Batman insignia when sliced.
Healthier pumpkin bread
healthier pumpkin bread
- 6 tablespoons of butter OR coconut oil
- 1 cup sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ¾ cup whole wheat flour
- ¾ cup all purpose flour
- 1/3 cup wheat germ
- ½ teaspoon grated nutmeg
- 1 ½ teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup buttermilk OR any other milk
- 1 teaspoon vanilla extract
- ½ cup walnuts OR pecans (optional)
- 5-6 finely chopped prunes (optional)
- loaf pan
Let’s Make it
- Preheat oven to 350°F and grease a loaf pan.
- Cream butter with sugars. Add eggs and pumpkin.
- Mix dry ingredients in separate bowl.
- In another bowl, mix milk and vanilla.
- Add dry ingredients in 3 parts, alternating with wet ingredients to the butter/sugar/egg/pumpkin mixture.
- Stir in nuts and/or prunes if adding and pour into prepared loaf pan.
- Bake for one hour or until toothpick comes out of center cleanly. Cool completely before removing from pan.