Whole Wheat Pumpkin Bread

• 1 1/2 cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup oil (I used coconut oil)
• 1/2 cup honey
• 1/2 teaspoon vanilla
• 1 cup pumpkin puree
• 1/2 cup chopped tree nuts (optional)

1. Preheat oven to 350 degrees.
2. In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
3. 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.
4. Fold in the pumpkin puree and nuts (if using).
5. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
6. 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.

wholewheat flour, cinnamon, ground ginger, nutmeg, cloves, baking soda, ubc, salt, eggs, oil, honey, vanilla, pumpkin puree, nuts

Taken from www.epicurious.com/recipes/member/views/whole-wheat-pumpkin-bread-52992511 (may not work)