Life at Cloverhill

Autumn Recipe Yummy Harvest Recipes

Whole Wheat Pumpkin Bread (And French Toast!)

whole-wheat-pumpkin-bread
If I had to pinpoint one serious addiction that I have, it would have to be the making and consuming of homemade baked goods. I love the way that they make my apartment smell like home and make my taste buds sing.
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One of my goals in the Fall Fitness Challenge was to make healthier food choices, and in doing so I needed to curb this addiction a bit. This delicious Whole Wheat Pumpkin Bread is a healthy compromise. It uses whole wheat flour instead of white, without drying out this moist bread and the pumpkin is chock full of vitamins, minerals, fiber, and antioxidants. I just have to ignore that whole sugar part.
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And then this morning I decided to do something crazy….I used the bread to make Pumpkin French Toast! It was the perfect breakfast on the crisp Autumn day. I have the directions on how to make this at the end of the recipe.

What you’ll need:
  • 2 cups whole wheat flour
  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 3 egg whites
  • 1/2 cup skim milk
  • 1/4 cup canola oil
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
Preheat oven to 350°F.
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Put everything into a large bowl and stir until moistened. Really. It’s that easy.
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Pour into a greased loaf pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
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Cool loaf pan on a wire rack for 10 minutes.

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Remove bread from pan to wire rack and let cool completely before serving. Struggle not to chow it down right now because it smells oh so good.

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Now you can have it just like this, or warmed up with a little butter on it. Or…you can go a little crazy like me and make it into the most delicious Pumpkin French Toast.

 

Pumpkin French Toast

What you’ll need:

  • 2 thin slices of whole whole pumpkin bread
  • 1 egg
  • sprinkle of cinnamon
  • 1 tsp butter
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Beat the egg with a sprinkle of cinnamon in a shallow dish.
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Place a thinly sliced piece of whole wheat pumpkin bread in the egg mixture, flipping to coat each side. Repeat with other slice.

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Melt butter in a frying pan on medium-low. Carefully place the slices into the pan and let cook for 2 minutes or until golden brown on the bottom. Gently flip and cook for an additional 2 minutes on the other side or until golden brown.

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Now its sweet, moist and dense in the center, with a crispy cinnamon outside. I could eat it like this.
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But I’m not stopping there. Bring on the maple syrup. Do yourself a favour and use the real stuff.
whole-wheat-pumpkin-bread-french-toast
I could wake up to this every morning.

 

Makes 1 loaf, about 16 slices

Printable Version


Comments

  8. Oh my! Pumpkin bread for French toast!? You are freakin Genius! You better come link this up too! Wow! going to be stopping sewing to go make pumpkin bread so we can have it for breakfast tomorrow! Wow!
    AllieMakes.Blogspot.com