Whole-Wheat Pumpkin Bread

My family LOVES this recipe!  I seriously make this once a week.  It is perfect for a breakfast treat, or when you are craving something sweet without all the added sugar!!   It is 100% real food.  I found it on my favorite website 100daysofrealfood.com.  She has some really great recipes on there!  

When I first started trying to switch to real food I would spend hours in the store trying to find the ingredients, so I have provided a picture of the ingredients I use.  I always use organic ingredients whenever possible.



Ingredients:

• 1 ½ cups whole-wheat flour 
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg (forgot to put it in the picture)
• ⅛ teaspoon cloves ( I ran out, but it tasted great without it!)
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup oil (I used coconut oil, melted)
• ½ cup honey
• ½ teaspoon vanilla
• 1 cup pumpkin puree (not in the picture because I had some leftover from my last batch)
• ½ cup chopped tree nuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
3. Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
4. Fold in the pumpkin puree and nuts (if using).
5. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
6. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.

original recipe can be found here:
 http://www.100daysofrealfood.com/2010/09/28/recipe-pumpkin-bread/