Whole Grain Pumpkin Walnut Bread is one of my favorite sweet breads to bake all year round! It’s easy to make, and it’s delicious! Its high protein content will keep you full and satiated; this makes it a great snack for hikes, post workout, or simply to be enjoyed with a cup of tea.
Prep: 10 min Bake: 1 hr Total: 1 hr 10 min
1 cup whole grain barley flour
1 cup whole wheat pastry or whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon or pumpkin spice
1/2 cup coconut oil or unsweetened butter
1/2 cup raw or regular coconut sugar
3 large eggs
1 tsp vanilla extract
1 cup pumpkin, cooked and pureed
1 cup walnuts, chopped
1/2 to 3/4 cup dried cranberries or raisins (You can combine the dried fruit as well.)
oil for greasing a pan
Preheat the oven to 350 F.
Sift the flours, baking soda, baking powder salt and cinnamon in a bowl.
In a separate bowl or blender, cream together the coconut oil and coconut sugar until light and fluffy. Add in the eggs one at a time, stopping to scrape the sides and the bottom of the bowl. Beat in the vanilla and pumpkin. Stir the dry mixture into the wet mixture until evenly moistened. Fold in the walnuts and cranberries.
Grease a 9 x 5-inch loaf pan. Pour the batter into the pan. Bake for 1 hour until a cake taster or tooth pick inserted into the center of the bread comes out clean.
Remove the bread from the oven and place on a cooling rack for 10-20 minutes. Run a knife around the edges of the pan to loosen the bread. Turn it out of the pan, and place it back on the rack to cool before slicing. The bread is going to crumble if you cut into it before it cools down completely.
Serve with tea.