Recipe: Fall Pumpkin Bread

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup dark brown sugar
• 2 large eggs, lightly beaten
• 1-1/4 cups pumpkin puree, canned or fresh
• 8 tablespoons butter, melted and cooled
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees. Grease a loaf pan with oil or nonstick cooking spray. (I used coconut oil.)
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a separate bowl, whisk together the brown sugar and eggs. Then, one at a time, add the pumpkin, melted butter, and vanilla extract. Whisk the mixture after each ingredient is added.
4. Using a spatula, pour the pumpkin mixture into the flour mixture, and stir just until combined.
5. Pour the pumpkin batter into the loaf pan. Spread the batter evenly using the spatula. Bake for about 50 to 60 minutes. Then remove from the oven and cool for about 15 minutes.
6. Sprinkle with powdered sugar or drizzle with pumpkin spice glaze (recipe below).

Ingredients

• 1 cup powdered sugar
• 2-1/2 tablespoons pumpkin spice liquid coffee creamer

Instructions

1. In a small bowl, stir ingredients together until smooth.