Pumpkin Bread - 100 Days

Ingredients

1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)

1 ½ teaspoons cinnamon

1 teaspoon ground ginger

½ teaspoon nutmeg

⅛ teaspoon cloves

1 teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

2 eggs

½ cup oil (I used coconut oil)

½ cup honey

½ teaspoon vanilla

1 cup pumpkin puree

½ cup chopped tree nuts (optional)

Instructions

Preheat oven to 350 degrees.

In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).

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.

Fold in the pumpkin puree and nuts (if using).

Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.

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.

MS - Early Morning Muffins

Nonstick cooking spray

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup packed dark-brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon coarse salt

1 cup old-fashioned rolled oats

1/2 cup raisins

3 tablespoons extra-virgin olive oil

1 large egg

1/3 cup skim milk

4 medium carrots, shredded

1 medium ripe banana, mashed

 

 

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

 

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.