Recipe: Pumpkin Quick Bread or Muffins
Servings: 1 loaf
Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.
- 2 cups whole wheat pastry flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 tablespoon ground flaxseed
- 2 eggs
- 1/2 cup oil I use melted butter or coconut oil
- 1/2 cup applesauce
- 2/3 cup maple syrup or honey if you prefer
- 2 tablespoons milk or buttermilk
- 1 teaspoon vanilla
- 1 cup pumpkin puree canned or homemade
- 1 cup chopped nuts such as pecans
Preheat your oven to 350 degrees F and grease one 8 1/2" x 4 1/2" loaf pan.
In a large mixing bowl, add the dry ingredients and whisk together.
Make a well in the center and add in the eggs, oil, applesauce, maple syrup, milk, and vanilla. Stir together with a fork being careful to not overmix. Then fold in the pumpkin puree and optional nuts.
Scoop batter into prepared loaf pan and bake at 350 degrees F for about 1 hour or until a toothpick comes out clean.
We recommend organic ingredients when possible.
If you like the flavor of pumpkin pie spice, feel free to add a pinch or two of ground cloves and/or allspice.
I you prefer smaller loaves—the recipe should make three, 5 1/2" x 3" "baby" loaves with a bake time of about 45 minutes. And if you want muffins, the bake time will be about 18-22 minutes for regular-sized muffins. Pans and oven temperature accuracy can throw off all bake times so when in doubt, let the toothpick rule decide doneness.
Using maple syrup or honey can make baked goods brown a little more. If the pumpkin bread isn't fully cooked but has already browned, drape a piece of foil over the bread until it has finished baking.