Whole Wheat Pumpkin Bread
Recipe: #29428
April 26, 2018
Categories: Breads, Pumpkin, Brunch, Oven Bake, Vegetarian, Quick Breads, Oil, Kosher Dairy, more
"Recipe source: Better Homes & Gardens Cook Healthy (2015) Makes 2-4 loaves, depending on the size pan you are using. I like making a big loaf and a few mini loaves."
Ingredients
Nutritional
- Serving Size: 1 (55 g)
- Calories 112.4
- Total Fat - 2.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 26.3 mg
- Sodium - 200.3 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 1.2 g
- Sugars - 10 g
- Protein - 3.1 g
- Calcium - 17.8 mg
- Iron - 0.6 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Grease the bottom and 1/2inch up the sides of two 9 x 5x2 inch hands or three 8x4x2 inch pans or 4 (individual size) 7 1/2 x 3 x 2 inch pans (or use a combination of sizes) and set aside.
Step 2
In a large bowl of an electric mixer beat the sugars, yogurt and oil at medium speed until combined. Add eggs and beat well.
Step 3
In another large bowl combine the dry ingredients (flours - nutmeg) together. Alternately add flour mixture and the water the the egg mixture, beating on low speed after each addition just until combined. Beat in pumpkin.
Step 4
Spoon batter into prepared loaf pans, spread evenly.
Step 5
Baking times: 45-50 minutes for 9 x 5 inch pans, 40-45 minutes for 8 x 4 inch pans, or 35-40 minutes for 7 1/2x 3 inch pans or until a wooden toothpick inserted in the center comes out clean.
Step 6
Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
Tips
No special items needed.