Honey Pumpkin Bread

By Dane Feldman

Photo by Dane Feldman.

I’m still not sick of pumpkin yet and I’m not going to apologize because it’s only mid-October. Pumpkin is extremely versatile, and can find its way on to almost any recipe. This pumpkin bread is delicious, dense, and perfect for brunch this holiday weekend.

What you’ll need:
2 eggs
1 cup unbleached white flour
3/4 cup unbleached whole wheat flour
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1/2 cup clover honey
1/2 tsp vanilla
1 cup canned pumpkin
1/2 cup walnuts, crushed

Preheat oven to 350.

Sift the flour, baking soda, and salt into a large bowl. Add in the cinnamon and pumpkin pie spice. Whisk together lightly.

In a separate bowl, combine the oil, pumpkin, honey, vanilla, and eggs. Whisk to beat the eggs.

Pour the wet ingredients into the bowl with the dry ingredients and whisk again. Be sure not to over-mix when combining. Fold in the walnuts.

Grease a loaf pan with margarine before baking for approximately 1 hour.