Whole Wheat Pumpkin Bread

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A wholesome pumpkin bread made with whole wheat flour, warm spices, and natural sweetness from honey for a moist and cozy fall treat.

1 ½ cups whole wheat flour

1 ½ tsp cinnamon

1 tsp ground ginger

½ tsp nutmeg

⅛ tsp cloves

1 tsp baking soda

¼ tsp baking powder

½ tsp salt

2 eggs

½ cup coconut oil

½ cup honey

½ tsp pure vanilla extract

1 cup pumpkin puree

½ cup chopped nuts (optional)

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Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
In another bowl, beat eggs, then mix in coconut oil, honey, vanilla, and pumpkin puree until smooth.
Stir wet ingredients into dry ingredients until just combined. Do not overmix.
Fold in nuts if using.
Pour batter into loaf pan and smooth the top.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Add dark chocolate chips for extra indulgence.

Swap nuts for dried cranberries or raisins.

Replace some honey with maple syrup for a different flavor.

Bake as muffins for 20–25 minutes instead of a loaf.

Add a streusel topping of oats, butter, and brown sugar for extra crunch.

Find it online: https://justsosavory.com/whole-wheat-pumpkin-bread/