Pumpkin Bread

 

 

img_2456

With Thanksgiving upon us, it is important to think about those things for which we can be grateful. So in appreciation of my family, I want to share my grandmother’s pumpkin bread recipe.  This recipe is simple and can easily be doubled to make two loaves. I have come up with my own version of the pumpkin bread, using healthier ingredients.  It’s just as great as the original recipe so you can feel good about eating it this holiday.

Grandmommy’s Pumpkin Bread

Ingredients:

2 eggs

1 1/2 cups sugar

1 cups oil

1 cup pumpkin

1 3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon ginger

1/2 teaspoon all spice

1/2 teaspoon nutmeg

1/3 cup water

Directions:

Preheat oven to 350 degrees F and grease one 12 x 14-inch loaf pan.

In a large bowl beat together the eggs, sugar, and oil.  Add the pumpkin and beat again until smooth. In a separate bowl whisk flour, salt, baking soda and spices.  Add the flour mixture to the egg/pumpkin mixture and beat with the mixer.  Add water and mix.

Pour into loaf pan and bake for one hour. Let cool before slicing. Delicious with some butter spread on top!

img_2455

Rebecca’s version of Grandmommy’s pumpkin Bread

Ingredients:

2 eggs

1 cup coconut sugar

1/2 cup coconut oil

1 cup organic pumpkin puree

1 1/2 cups whole wheat flour or gluten free flour blend

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons pumpkin spice

1/3 cup whole milk or almond milk

Preheat oven to 350 degrees F and grease one 12 x 14-inch loaf pan.

In a large bowl beat together the eggs, sugar, and oil.  Add the pumpkin and beat again until smooth. In a separate bowl whisk flour, salt, baking soda and pumpkin spice.  Add the flour mixture to the egg/pumpkin mixture and beat with the mixer.  Add milk and mix.

Pour into the loaf pan and bake for 45 minutes to one hour.

img_2457