Wholesome Pumpkin Bread

Source: 100daysofrealfood.com

1 ½ cups whole-wheat flour

1 ½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

1/8 tsp cloves

1 tsp baking soda

¼ tsp baking powder

½ tsp salt

2 eggs

½ cup coconut oil

½ cup honey

½ tsp vanilla

1 cup pumpkin puree

½ cup chopped walnuts or chocolate chips

Preheat oven to 350°.

In a large mixing bowl whisk together dry ingredients.

Add eggs, oil, honey ad vanilla. Stir thoroughly, but do not overmix. Fold in pumpkin puree and nuts or chips.

Grease a large loaf pan or use liner in a muffin tin, pour in batter.

For loaf bake 40 minutes or until a toothpick comes out clean. For muffins, bake 20 min.

*Vegetable oil works in this recipe, it is just not as good for you.

*I always double this recipe. It gets eaten up fast, and when I double it I can use an entire large can of pumpkin without having to save the leftovers.