Whole Wheat Pumpkin Bread
This whole wheat pumpkin bread is an easy treat for fall.
Servings 24
Calories 165kcal
Cost $.28 per serving
Equipment
Ingredients
- 3 1/2 cups whole wheat flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 cup coconut oil
- 1/2 cup mashed banana
- 4 eggs
- 1 1/4 cups maple syrup
- 1 3/4 cups pumpkin puree
Instructions
- Preheat the oven to 350 degrees and grease 2 9x5 inch loaf pans.
- Mix together the dry ingredients in a small bowl.
- In a large bowl, mix the remaining ingredients. If you want to minimize the number of pans you’re washing, you can melt the coconut oil right in the loaf pan as the oven preheats and then pour it directly from there into your measuring cup.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Bake for about 50 minutes. It’s important that you don’t let it bake too long or it will come out dry. Keep an eye on the bread starting at about 45 minutes. Insert a toothpick in the center of the bread to test it, and take it out when there are a few crumbs sticking to the toothpick.
- Cool on a wire rack.
Nutrition
Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 174mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2823IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
