Whole Wheat Pumpkin Bread/Muffins

(100 Days of Real Food recipe)


•1 ½ cups whole-wheat flour (I like King Arthur's brand)

•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 eggs

•½ cup oil (I used coconut oil)

•½ cup honey

•½ teaspoon vanilla

•1 cup pumpkin puree

•½ cup chopped tree nuts (optional)


•Preheat oven to 350 degrees.

•In a large mixing bowl whisk together the dry ingredients (from the flour down 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.


I like to add 2-3 Tbsp of ground flax seed to add fiber and omega-3 fatty acids.  You can store in an airtight container for 1-2 days but after that refrigerate or freeze.  I like to freeze a few for a quick breakfast or lunch for my kids.