This recipe is from Whole Foods Market. The best grocery store evaaaa.
It is a keeper. Plus, it is healthy.
You can package up this bread and bring it as a gift during the holidays.
BaKiNg TiP: If you don’t have oat bran, you can grind up regular rolled oats in a blender or food processor until it was the consistency of flour.
Honey Walnut Pumpkin Bread
(from Whole Foods - serves 8-10)
- 1 ½ cup whole-wheat pastry flour
- ¼ cup oat bran or wheat germ
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons white sugar
- 1/3 cup canola oil or sunflower oil
- 1/3 cup honey
- 1/3 cup skim milk
- 1 ¼ cup fresh or canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (I toss them with brown sugar to and roast them in the over for 15-20 minutes to candy them, but you don’t have to)
- Additional handful of chopped walnuts for the topping
Preheat Preheat oven to 350°F. Grease an 8-inch loaf pan with cooking spray and set aside.
- In a large bowl, whisk together flour, oat bran, pumpkin pie spice, baking powder, baking soda and salt.
- In a second bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla. Add this mixture to flour mixture and stir until just combined.
- Toast the walnuts (optional) and fold them in the batter.
- Pour batter into prepared loaf pan and sprinkle additional walnuts on top of the batter.
- bake until cooked through and a toothpick inserted in the middle comes out clean (about 1 hour). Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.
- you can freeze this bread until ready to eat. Or you can store in the fridge wrapped in plastic wrap for a couple of days.