Saturday, October 6, 2012

Whole Wheat & Honey Pumpkin Bread



This isn't my recipe, but I wanted to direct you to it.  It's yummy without being super sweet, holds together beautifully and has super-healthy ingredients!  As you can see, it was met with approval by the "sweet tooth" queen.*  Just a tip: forget the "let cool for 30 minutes" part because that means 1) you lose optimum butter melting temperature and 2) you have to wait that much longer.  Another tip: I melted the coconut oil because it was 2 degrees this morning and my oil was like a rock.  It combined with the honey and cooled enough it didn't cook the eggs. 

Hope you enjoy it as much as we did!

Here's the recipe over at Cookie & Kate: Ultimate Pumpkin Bread

Here's my link to making pumpkin puree if you're feeling homemaker-ish: Pumpkin Puree


* And there?  On the queen's head?  That line that looks shiny?  That is Vitamin E ointment over what was a gaping hole that has (blessedly) healed quite well with prayer, steri-strips and lots of panic by me.  I'm sure the panic accomplished most of the healing (not).

1 comment:

Kathy said...

This bread sounds so good. Thanks for sharing the recipe. I am going to have to try it.