Whole Wheat Pumpkin Bread
Super moist and delicious Whole Wheat Pumpkin Bread infused with smoky fall spices is perfect for a tea time snack or brunch.
Servings: 12 people
Calories: 307kcal
Equipment
Ingredients
- 3/4 cup firmly packed brown sugar
- 1 cup granulated sugar
- 11 tablespoons butter softened
- 2 eggs
- 1 3/4 cups pumpkin see note
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 375 F. Grease a loaf pan.
- Beat sugar and butter until light and fluffy. Add eggs. Add pumpkin, milk and almond extract. Mix well.
- In a small bowl, mix all other ingredients, except apricots. Add to wet mixture.
- Pour into greased loaf pan and bake for 1 hour. Cover with aluminum foil and bake for another 1/2 hour.
Notes
or canned pumpkin Can use homemade Roasted Pumpkin Puree or canned pumpkin.
Nutrition
Calories: 307kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 208mg | Potassium: 190mg | Fiber: 3g | Sugar: 32g | Vitamin A: 5934IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
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