I have a horrible habit of checking my email on my phone before I even turn on a light in the morning. I put off getting out of bed as long as possible. Last week I saw this recipe from one of my favorite bloggers, and I immediately knew that this was my breakfast. I dragged myself out of bread and whipped this up in the morning, and while it baked I got a quick workout in. Nothing like the wafting smells of cinnamon and pumpkin to encourage you to get through your workout!
It’s the first pumpkin I’ve used this season, so it feels like it’s officially fall. This is a mildly spiced bread and has just a touch of sweetness. I liked that it wasn’t too sweet. I think it’d be amazing with a slather of apple or pumpkin butter to add a little more taste of fall and a little more sweetness. But it’s also great with a little butter and a cup of coffee.
Makes 2 loaves
Adapted from Prevention RD
- 3 cups white whole wheat flour
- 2 Tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 2 tsp baking soda
- 1 tsp salt
- 4 eggs
- 1 cup melted coconut oil, cooled
- 3/4 cup maple syrup
- 1/3 cup honey
- 1 (15oz) can pumpkin puree
- 1 Tbsp vanilla extract
Preheat oven to 375°F. Grease two 9×5″ loaf pans with cooking spray and set aside.
In a large bowl, sift together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
Divide the batter between the two prepared loaf pans. Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean. Allow to rest for about 10 minutes, then turn the bread out onto a wire rack to cool.