It seems as if it has been a very long time since I posted a recipe in this space, so here goes nothing.  As I’ve said a lot over the past few months, finding my grandfather’s recipe box has been a fun adventure filled with cooking experiments and taste tastes.

This particular card has been one I have played around with quite a bit over the past few weeks. And this weekend, after a lot of testing and even more tasting, I think I’ve come up with a great pumpkin bread recipe that allows you to forget about adding in all of that refined sugar and unhealthy oil.  Enjoy!

Pumpkin Bread

1 1/2 cups honey

1 cup coconut oil (melted)

4 eggs

2/3 cup water

1 3/4 cups all-purpose flour

1 1/2 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

15 ounces pumpkin puree

Preheat your oven to 325 degrees.  In a large bowl, beat the honey and melted coconut oil with an electric mixer.  Next add the eggs and beat until smooth.  Then add the water and beat mixture again.  Set aside.

In another large bowl, mix both flours, baking soda, salt, cinnamon, and nutmeg.  Add the dry mixture to the wet mixture slowly, beating with an electric mixer.  Finally, beat in the pumpkin puree.  (I add dark chocolate chips at this point sometimes too 🙂 )  Pour into two greased loaf pans.  Bake for 55-65 minutes.