Pumpkin Bread or Muffins
| 1/4 cup | butter* |
| 1/2 cup (170g) | honey |
| 1/4 cup (53.25 g) | brown sugar |
| 1 | egg |
| 1 can | pumpkin |
| 1.75 cup (198 g) | whole wheat flour |
| 1 tsp | baking powder |
| 1.25 tsp | baking soda |
| 2 tsp | cinnamon |
| 1/2 tsp | nutmeg |
| 1/2 tsp | ginger |
| 1/4 tsp | cloves |
| 1/4 tsp | allspice |
| 1 tsp | vanilla |
| 1/2 cup | nuts (walnuts are good) |
Cream together butter, honey, and brown sugar. Mix in egg and then pumpkin. Mix dry ingredients in separate bowl and then add in.
Bake in a loaf pan at 325ºF for about 1 hour.
Source
- Maybe Josh from FLMNH?
Notes
- Note: Recipe originally called for “Smart Balance”, which makes me think I might have gotten this recipe from Josh at FLMNH. This can be substituted with butter or 3TBSP oil (12.5g/tbsp * 3 = 37.5g).
2023-11-03
| 75g | oil* | |
| 170g | honey | (should have been 340g) |
| 200 g | brown sugar | |
| 2 | egg | |
| 2 can | pumpkin | |
| 350 g | whole wheat flour | |
| 50 g | flax seed | |
| 2 tsp | baking powder | |
| 2.5 tsp | baking soda | |
| 4 tsp | cinnamon | |
| 1 tsp | nutmeg | |
| 1 tsp | ginger | |
| 1/2 tsp | cloves | |
| 1/2 tsp | allspice | |
| 2 tsp | vanilla | |
| 1 cup | nuts |
missing a half cup honey; added a half cup sugar - 100g Honey is sweeter than sugar, so you can use about 3/4 the amount of honey when making your substitution (e.g., for 1 cup of sugar, use a generous 3/4 cup of honey). Decrease the liquid by 3 to 4 tablespoons per 1 cup substitution. No added liquid in your recipe? Add about 3 to 4 tablespoons of additional flour for every cup of honey used (about 1 tablespoon per 1/4 cup).
cook time for bundt was ~1h 25min