I had some extra canned pumpkin leftover from making pumpkin muffins and I really wanted to make pumpkin bread. But it’s not exactly the healthiest recipe, so I thought I would try to adjust it a little.
I used all whole-wheat pastry flour instead of all-purpose flour and left out 1 cup of sugar. I also used organic cane sugar, which is a little less refined than the white stuff. And because wheat flour tends to dry out recipes a little, I added an extra 1/4 cup of pumpkin.
It turned out awesome! Certainly not as sweet as the original, but pretty darn good. I put it in the fridge so it’s nice and cold when you eat it. I think because pumpkin has so much moisture it really masks the wheat flour. You would never know that’s what I used.
The recipe makes two loaves, so you could also cut it in half or make mini loaves.