Don’t say I didn’t warn you about my squash obsession! I’ve had this recipe on my mind for a few days and was pretty darn excited to make it this morning. It’s been rainy and chilly in San Diego and baking bread sounded like the perfect way to start my weekend.
I’m currently blogging from a new to me coffee shop a few minutes from campus and I am in love. It is about as hipster as it gets near SDSU, but so far it is gold. I plan on returning very soon/ getting a job here asap.
I ordered a large latte and was surprised at how big it was. Aka I’m going to be having some caffeine issues in a bit. Stay tuned.
Anywayyyy…..back to the recipe. Pumpkin bread. Enough said.
honey whole wheat pumpkin spice bread
adapted from COOKIE + kate
- 1/3 cup melted coconut oil (or vegetable oil)
- 1/2 cup honey
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 3/4 cup whole wheat pastry flour
- 1 tsp baking soda
- 1/4 cup hot water
- 1/4 cup crushed almonds
Preheat oven to 325 degrees Fahrenheit and grease a 8×8 inch pan.
In a large bowl, whisk coconut oil and honey together. Add eggs, and whisk together.Stir in pumpkin purée and vanilla, then the salt and the pumpkin pie spice.
Stir in whole wheat flour. Add baking soda to the hot water and mix into the batter. Spread batter into the greased pan.
Sprinkle a big pinch of crushed almonds on top. Bake for 55 mins to an hour.
Let the bread cool in the pan for 5 minutes before slicing.
Enjoy! Happy Weekend!