Ingredients
1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup oil (I used coconut oil)
½ cup honey
½ teaspoon vanilla
1 cup pumpkin puree
½ cup chopped tree nuts (optional)
Preparation
Preheat oven to 350 degrees.
In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
Fold in the pumpkin puree and nuts (if using).
Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
For a loaf bake for approximately 30 - 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.
