The Mad Cake Batter

sweet treats and savory deets


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Pumpkin Bread

So even though it is super, super late, here it is, the fourth and final installment of pumpkin craze (even though I still have about 1 1/2 cans worth of pumpkin puree). I found this recipe off of All Recipes. It was a fairly easy recipe as is most loaf breads. Due to extreme laziness, I did not use the dates even though we had some in our fridge. I also experimented with whole wheat flour. I wasn’t quite sure how it would turn out. If it needed a longer or shorter time than All Purpose flour, or if the consistency would be completely changed.

2014-11-11 09.05.05The coconut oil helped with the sweetness since it lacked the dates. This bread has a crispier exterior, and its not as moist as some pumpkin breads are. Nevertheless, it was still pretty good as a breakfast bread (or tea bread like All Recipes called it).

INGREDIENTS:

  • 1/2 cup of coconut oil
  • 1 1/2 cup white sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup orange juice
  • 2 1/4 cup whole wheat flour
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup chopped walnuts

Preheat oven to 350 F. In a large bowl, mix the oil, sugar and eggs until smooth. Add the pumpkin and oj until fully incorporated. In another bowl, mix all the dry ingredients including the walnuts. Add the dry mixture to the wet and mix until incorporated. Put into a prepared loaf tin and bake for about an hour (this will depend on your oven, but the All Recipes said it could take up to an hour and 25 min. Not sure if the whole wheat flour played a role here or not).