Sunday, November 10, 2013

on the best pumpkin bread...

We are extreme pumpkin everything lovers. This season wouldn't be the same if I don't bake yummy pumpkin treats. Although I haven't created as much as I usually do during this time it's still the best when I do. Sebastian was the one that inspired this Wholewheat Pumpkin Bread after he begged me to make some yesterday morning. It's quick and easy too!

1 1/2 wholewheat flour
1 cup sugar 
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons pumpkin spice 
2 eggs 
1 (15oz) can pumpkin 
1/2 cup vegetable oil
1/2 teaspoon vanilla

1. Preheat oven to 350. Grease a loaf pan, set aside. 
2. Mix together all the dry ingredients. Flour, cinnamon, salt, baking soda, and pumpkin spice. Set aside.
3. In a large mixing bowl combine sugar, eggs, pumpkin, oil and vanilla. Mix everything together. 
4. Add the dry ingredients to the pumpkin mixture and stir until completely incorporated.
5. Pour into the loaf pan and bake for 40 to 50 minutes or until tooth pick is clean. 
6. Let it cool and serve! 


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