I usually go crazy at the first sign of fall and cook up as many pumpkin recipes as possible. This year, I’ve been slacking a bit in my pumpkin consumption. Unless you count a few too many pumpkin spice lattes, I have only had one dish with pumpkin in it and it’s almost October! Preposterous! I finally decided yesterday that this could go on no longer and made up a loaf of whole wheat pumpkin swirl bread. It was absolutely delicious and was the perfect way to jump start my annual pumpkin obsession. Let the pumpkin recipes begin!
This pumpkin bread is a must add to your fall baking list! By using honey in place of sugar, the bread comes out with just the perfect touch of sweetness and whole wheat flour helps to keep it on the healthier side. Cinnamon, allspice, and ginger are added to make the pumpkin flavor shine. A slice or two of this yummy bread makes the perfect breakfast or snack. Serve this along side a pumpkin spice latte and you’re sure to be in pumpkin heaven!
Whole Wheat Pumpkin Swirl Bread
Adapted From Cookie + Kate
Yields 1 Loaf (Around 10 Slice)
1 1/3 Cups Pumpkin Puree (Canned or Fresh)
2/3 Cup Honey, Plus More For Drizzling
2 Large Eggs
1 Teaspoon Vanilla
1/4 Cup Water
1 3/4 Cups White Whole Wheat Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon, Plus More for Sprinkling
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Allspice
Preheat oven to 325 degrees. In a large bowl, combine pumpkin, honey, eggs, vanilla, and water. Whisk in remaining ingredients until thoroughly incorporated. Pour into a greased 9×5 loaf pan and spread evenly. Sprinkle on desired amount of cinnamon and then drizzle honey evenly over the top of the batter. Using a butter knife, swirl the honey and cinnamon into the batter. Bake on the center rack of your oven for 60-65 minutes or until a skewer inserted into the middle come out clean. Allow to cool for at least 30 minutes before slicing. Serve and enjoy!