We’re at that time of year when everything from our latte’s to pies are filled with that delicious pumpkin spice flavor. I love turning the oven on when the weather cools and it gets a bit drizzly.
For those afternoons, how about some whole wheat pumpkin bread? The ginger gives this bread a little kick and the whole wheat flour and chia seeds will make for a heartier loaf!
Whole Wheat Pumpkin Bread
3 cups roughly chopped walnuts
2 .5 cups whole wheat flour
1 cup oat flour
1 cup chia seeds
2 cups pumpkin purée
1 cup sugar
0.5 cup oil or melted butter
1.5 cups low fat buttermilk
1.5 tablespoons cinnamon powder
1.5 tablespoons ginger powder
4 teaspoons baking soda
1 tablespoon baking powder
Lightly grease the baking dish
Preheat oven to 350 F
Mix all the dry ingredients together in a big bowl.
Mix all the wet ingredients in another bowl.
Make a well in the dry ingredient bowl.
Add the wet ingredients and fold lightly.
Pour the thick batter into the baking dish
Bake for about 50 minutes or so until the toothpick comes out clean.
Note: You can also bake this into muffin pans. It will make about 24 muffins. Reduce the time to about 25 minutes or so.