Pumpkin Bread

Serving Size: 10-12
Instructions for Produce Sale: Triple the recipe; slice and place each piece in a plastic sandwich baggie




1 ½ cups whole-wheat flour (e.g., Trader Joe’s carries King Arthur’s whole wheat white flour)
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 organic pasture-raised eggs
½ cup non-GMO organic canola or coconut oil
½ cup honey
½ teaspoon vanilla
1 cup organic pumpkin puree – pumpkins from garden or your own pumpkin after halloween!

Preheat oven to 350 degrees. In a large mixing bowl whisk together the dry ingredients (from the flour to the salt).
Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix. Fold in the pumpkin puree and nuts (if using).

Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.


Nutritional Information: Pumpkins are rich in both vitamin A and carotenoids, two compounds that regulate eye health and boost your vision, especially in dim lighting. Carotenoids also play a key role in keeping the skin radiant and reducing the appearance of wrinkles! Additionally, cooked pumpkin has high levels of the refueling nutrient potassium, which works to restore the body’s electrolyte balance and promotes healthy muscle function, especially after exercising.

Adapted from 100 Days of Real Food blog