Whole wheat pumpkin bread
This is a slightly altered version of a great recipe by Alton Brown. The original recipe (here) uses all-purpose flour, more sugar, vegetable oil and freshly shredded pumpkin. When replacing all-purpose flour with whole wheat, normally you would need to add more wet ingredients. In this case, that is not necessary as the canned pumpkin is wet enough and the bread comes out very moist. In addition, here I’m using less sugar and melted butter in stead of oil. Vary the nuts and seasoning to create your own version.
- One cup of assorted nuts and seeds (unsalted) (for example, hazelnuts, walnuts and pumpkin seeds).
- Two cups of whole wheat pastry flour.
- Two teaspoons of cinnamon.
- One teaspoon of baking soda.
- A quarter teaspoon of baking powder.
- Half a teaspoon of salt.
- Three eggs.
- One cup of sugar.
- One teaspoon of vanilla extract.
- One cup of melted butter.
- One can of pumpkin puree (unsweetened).
- Roast the nuts. Set the oven to 400 degrees F. Place the nuts on a baking sheet in the middle of the oven for 7 minutes. Remove then nuts when fragrant and place on the counter to cool completely.
- Lower the temperature of the oven to 325 degrees F.
- Mix the dry ingredients in a large bowl (flour, cinnamon, baking soda, baking powder and salt).
- In a second bowl, whisk the eggs, sugar, vanilla extract and butter.
- Mix the dry and wet ingredients.
- Roughly chop the nuts and add them to the mixture.
- Fold in the canned pumpkin.
- Pour the batter into two greased and floured cake pans and cook for 1 hour and 15 minutes.
- Remove from the oven when an inserted knife comes out clean and dry.
- Let the breads rest on the counter for 15 minutes before removing from the cake pan.