Pumpkin Honey Spice Bread
Is there anything more quintessentially Fall than pumpkins? You know that the seasons have officially changed when you start to see pumpkin-flavored-everything popping up everywhere you look. I’ve already let you in on my favorite pumpkin scones and pumpkin pie bites, so it’s about time that I hook you up with a go-to pumpkin bread recipe.
Unlike most mass produced pumpkin breads, this one isn’t overly sweet. Instead of tasting like orange-colored-sugar-bread, this one actually tastes like pumpkin. Only lightly sweetened with honey, this allows the pumpkin and spice flavors to really shine through. Made with whole wheat flour this quick bread is lightly flecked with chopped pecans. Moist and tender, this pumpkin spice bread is the perfect recipe to welcome back the Fall.
I whipped up this recipe a few weeks back and have been meaning to share it with you sooner, but unfortunately sometimes the Real World impedes with my ability to indulge in my favorite past time: blogging. While I may not be able to spend my days just cooking, photographing and blogging, its reassuring to know that no matter how insane my day in the Real World might be, I am fortunate enough to be able to come home, to a well-stocked kitchen and whip up something as tasty as this bread. That cures most of whatever ails you.
Like my other favorite quick breads, this one is made with olive oil, sweetened with honey or agave nectar and uses 100% whole wheat flour. The entire thing can be whipped up in no time at all and the flavor is fantastic! I used a combination of spices, including ground cardamon, cinnamon and nutmeg. If you are in a pinch, you could always substitute those with pumpkin pie spice mix. I used canned pumpkin (gasp!) and it was delicious. Of course, if you are so inclined, I’m sure that freshly roasted pumpkin puree would be wonderful as well.
I used chopped pecans sprinkled through out the bread for this batch, but I think that using toasted pumpkin seeds or dried cranberries would be fantastic. How gorgeous would this bread be if it was sprinkled with bright red cranberries? Feel free to experiment with mix-ins or leave it plain. The pumpkin spice flavor is delightful on its own.
While I made only one large loaf (using a 9 inch pan), this recipe would be perfectly adaptable to mini-loaves. With the holidays coming up, I love to have quick, easy recipes around that can be whipped up for a quick, last minute gift. You never know when you are going to get a last minute invite to a holiday party and don’t want to show up empty handed. This party-friendly pumpkin bread would be a welcome addition to any holiday party!
Pumpkin Honey Spice Bread
Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 70-75 minutes
1/2 cup olive oil
2 cups whole wheat pastry flour (or white whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamon
1 cup honey or agave nectar (or combination of both)
1 cup pumpkin puree
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
1/2 cup chopped pecans, plus extra for sprinkling on the top
1/2 cup chopped pumpkin seeds or dried cranberries (optional)
- Preheat oven to 350 degrees. Grease and line a 9 inch loaf pan with parchment paper, leaving 1 inch of parchment paper hanging over two sides of the pan. Set aside.
- In a medium bowl, combine the flour, baking soda, salt and spices. Stir to combine.
- In a separate large bowl, whisk together oil, honey or agave, eggs and vanilla until smooth. Add pumpkin puree and lemon juice. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Stir to combine. Add chopped pecans. Stir until fully combined.
- Pour batter into prepared pan. Sprinkle top with chopped pecans.
- Bake 70-75 minutes or until slightly browned and a toothpick inserted in the center comes out clean. Err on the side of under-baking the bread to ensure that it stays moist.
- Let cool in pan for 10 minutes. Use the parchment overhangs to remove loaf from the pan. Serve in big slices and enjoy!