Using up all that roasted pumpkin…

I roasted the two Halloween pumpkins and have made pumpkin pies for Thanksgiving, pumpkin ravioli (similar to my Sweet Potato Ravioli) and lots of pumpkin bread.  It is amazing how much pumpkin puree I got from these two would-be Jack-o-Lanterns. 

This is a great recipe for the holidays and it freezes well.  I love the texture that the whole wheat gives the bread. 

Whole Wheat Pumpkin Bread

 2 c. whole wheat flour
1 c. all purpose flour
2 t. baking soda
1 t. sea salt
1 t. cinnamon
1/2  t. ground cloves
1/8 t. nutmeg (freshly grated is best)
2 cups pumpkin puree
1 2/3 c. sugar
2/3 c. canola oil
2 t. pure vanilla
4 large farm fresh eggs, slightly beaten
1/2 c. chopped walnuts
1/2 c. dried cranberries 

Preheat oven to 350 degrees.

 In large bowl, whisk dry ingredients.  In the bowl of a stand mixer, mix pumpkin, sugar, oil, vanilla and eggs.  Blend in nuts and cranberries.

Divide batter evenly between 2 loaf pans and spread tops evenly.

Bake 50-60 minutes or until a cake tester comes out clean.  Cool 10 minutes in pans on a cooling rack.

Loosen the sides of the bread and carefully remove from pan. 

Pumpkin on FoodistaPumpkin

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