Thursday, September 9, 2010

Whole Grain Pumpkin Bread

I think Pumpkin Bread is up there as one of my favorite foods. I like to eat it all year round. :) Pumpkin is so good for you it is good to eat all year. I love the spices that go in it. They smell so good! I changed around a few recipes and this is what I came up with. It tasted even better and moister the second day. I didn't make it very sweet. If you like it sweet you can add more sugar. I just love the flavor of all the spices, I don't need it really sweet. :) I also tried something new adding coconut milk. You could add any kind of milk. (Almond, Buttermilk, Rice etc..) I sprinkled powdered sugar on it to add more life to it.

3 C Flour Wheat or whole Grain Flour Mixture ( I ground 5 C Spelt 2 C Kamut 1 C Brown Rice 1 C Buckwheat) I grind extra so I can make something else with the extra flour. You could reduce what you grind.)
2 tsp baking soda
1 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cardamom
1/2 tsp cloves
1/4 tsp salt
1/4 C canola oil
2 eggs
1/4 C unsweetened apple sauce (You could do sweetened to make it sweeter!)
1/2 coconut sugar or sugar of your choice
3/4 C Coconut milk
1 can (15 oz ) Pumpkin

1. Preheat oven to 350. Grease pans.

2. Sift all the dry ingredients together. I even did the sugar. I usually never sift. I liked doing it, because it spread all the spices and soda and salt evenly.

3. Beat the milk and eggs and pumpkin together. Then add to dry ingredients. Mix until thoroughly moistened. You could take a small taste of the batter to see if you want it sweeter.

4. Pour into pans. Cook around 25-30 min. Until the toothpick comes out clean. Sprinkle with powdered sugar. You could make these into muffins too.

I loved it!