Honey Whole Wheat Pumpkin Bread

Honey Whole Wheat Pumpkin Bread

Ingredients:

1/3 cup melted coconut oil (or vegetable oil)

½ cup honey

2 eggs

1 can pumpkin puree

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon cinnamon, plus more to swirl on top

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon allspice or cloves

1 ¾ cups whole wheat pastry flour

1 teaspoon baking soda

¼ cup hot water

Directions:

Preheat oven to 325^o

Grease a 9x5 inch loaf pan.

In a large bowl, beat oil and honey together. Add eggs, and beat well.

Stir in pumpkin, vanilla, salt, cinnamon, ginger, nutmeg and allspice.  Stir in flour, just until combined.

Add baking soda to hot water, stir to mix, then mix into pumpkin batter until evenly distributed. Spread batter into greased loaf pan.

Sprinkle with cinnamon and swirl with the tip of a table knife for a pretty marbled effect.

Bake for 60-65 minutes or when checked with a toothpick it comes out clean.

Let bread cool for 5 minutes in the pan, then transfer to a wire rack to cool for 30 minutes before slicing.