This loaf will blow your socks off it is awesome good. Yet like any other quick bread this is a breeze to whip up taking only moments worth of prep work. In addition to the whole grain it features an abundance of pumpkin – pumpkin is strangely in short supply in many loaves, that’s not the case here. As well, the sugar content isn’t as high as other loaves – and with the richness of the pumpkin and spice flavor you don’t miss the lesser amount of sugar. In my case I use my home canned pumpkin cubes which only need to be mashed up with a fork.
If you like pumpkin and do whole grain baking this is a recipe you need to try. I am sure it will become one of your favorites.
In another bowl puree the pumpkin and the liquid ingredients (oil, vanilla, milk and eggs).
Mix the wet ingredients into the dry until combined and then pour into a loaf pan. If necessary butter and flour the pan to render it non-stick.
Cook for between 60 to 70 minutes until a toothpick inserted into the center of the loaf can be withdrawn without batter clinging to it. This will take about 40 minutes for the mini loaves that work so nicely in lunches.