Wednesday, November 16, 2011

Healthy Whole Wheat Pumpkin Bread

Having just moved to Atlanta in August, I wasn't sure what to expect for autumn. My idea of the south was that it was warm all the time and the seasons never changed. Luckily that assumption was incorrect and sometime in October the leaves began to change and fall. Surprisingly, the colors on the trees are just as vibrant as they were in New England. All of this put me in the mood to make some pumpkin bread (whole wheat and relatively healthy of course, but still delicious).


1 can of organic pureed pumpkin (minus the 2 tablespoons or so that I gave to my dog)
1 tsp vanilla
1/3 cup unrefined organic coconut oil
1/2 cup sugar (you could use a sugar substitute such as brown rice syrup or honey as well)
2 eggs
1 3/4 cups whole wheat flour
1/4 cup ground flax
2 tsp cinnamon (I love cinnamon, but if you don't add less)
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp baking soda
1/2 cup chopped walnuts (optional)
2 handfuls of chocolate chips (optional)


1. Preheat your oven to 325 F
2. Mix the coconut oil and sugar together, add eggs and continue to mix.
3. Add vanilla and pumpkin puree
4. Add spices, flax and flour
5. Add baking soda - if your batter is too dry you can add about 1/8 cup water
6. Add nuts and chocolate chips if desired
7. Bake for about an hour. Cool and enjoy!