whole wheat pumpkin bread
Lynda Meyer's Whole Wheat Pumpkin Bread
Prep Time
12 mins
Cook Time
1 hr
Total Time
1 hr 12 mins
 
She bakes her pumpkin bread in the cans, it's so awesome, I love using these to bake this recipe!
Course: Dessert
Cuisine: American
Servings: 2 loaves
Ingredients
  • 3-1/2 cups whole wheat flour (I prefer hard white, freshly ground or you can use white bread flour)
  • 3 cups white sugar
  • ΒΌ teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 cup chopped nuts (optional)
  • 2 cups heaping pumpkin puree **not the pumpkin pie
  • 4 eggs
  • 1 cup olive oil
  • 2/3 cup water
Instructions
  1. Preheat the oven to 350 degrees. Mix all the ingredients in a large mixing bowl and pour the batter into greased pans. You can use the pumpkin pie cans (29-ounces) or smaller loaf pans. Carefully drop the pans with the batter on the counter to remove any air bubbles. Bake the pumpkin size cans for 50-60 minutes. The smaller tins about 23-30 minutes. Use a toothpick method to see if the bread is done. If the toothpick comes out clean then the bread is done.