Wheat Recipes -- Fabulous Fall Bread -- Pumpkin, Zucchini, Banana, or Apple Bread

Here are some wonderful sweet bread recipes that I love to make in the fall. This is taken from a Williams- Sonoma Pumpkin Bread recipe, only I've changed the butter to oil, sugar to unrefined sugar and substitute other ingredients for the pumpkin for a variety of breads (all super yummy). I think the magic in this bread is the corn meal/wheat flour mix. It makes for a heavy, gritty, yet sweet bread. And it has less than 1/2 the oil of most sweet bread recipes. My kids love it.

Whole Wheat Pumpkin Bread
2 1/2 c. wheat flour
1/2 c. corn meal
2 t. baking soda
1 t. ginger
1 1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. salt
2/3 c. oil
2 c. unrefined sugar (you could probably try 1 c. honey and omit the water)
2 c. mashed or canned pumpkin
4 eggs
2/3 c. water
1 c. raisins or currants (optional)
1/2 c. walnuts (optional)

Mix wet ingredients first -- add dry ingredients. Stir in raisins &/or walnuts. Pour into 4 mini-loaf pans or 2 full loaf pans. Bake full loaves at 350 degrees for 1 hour (mini-loaves for about 45 minutes).

You can also make these into muffins -- bake for more like 15-20 minutes.

You can even scoop them onto a baking sheet for cookies -- bake for 8-10 minutes.

Other Options --

Apple Pumpkin Bread -- Add 2-3 chopped apples to pumpkin recipe for a wonderful fall bread.

Zucchini Bread -- Substitute grated zucchini for pumpkin.

Banana Bread -- Substitute smashed bananas for pumpkin. I usually don't use walnuts for the other breads because my kids don't like them, but I always sprinkle a handful of nuts on top of each mini-loaf of banana bread so I can have the nuts and my kids can have the under part without. It looks pretty that way too. 

Pumpkin-Zucchini Bread -- I've even combined the squashes to make a Pumpkin-Zucchini Bread (using 1 c. pumpkin, 1 c. zucchini) - - Super Delicious!