Whole Grain Pumpkin Bread

If you bake it, they will come. 

That's what I really wanna call this post.  And by they I mean little. grubby. hands.  How Jude decides what he'll put in his mouth, I'll never know.  But, I'm guessing this time the smell of warm pumpkin spice wafting through the house for a good hour while I baked did the trick.  Seriously, I couldn't even set this hot pan down without him watching my every move.  And when I walked away from the bread without cutting off a slice?  Tears.  Full-blown toddler tears.  

This bread is just slightly sweet, which is just the way I like it.  

Spread on some butter and a little honey.  

Serve it warm.  

Heaven sent, I tell ya.

Recipe below

WHOLE GRAIN PUMPKIN BREAD

1 3/4 C whole wheat flour
1/4 C rolled oats
1/4 C flax seed
1/8 C wheat germ
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBS ground cinnamon
1 tsp ground nutmeg
1/4 C browned butter (basically just melt and stir on the stove til you get a nutty aroma).
1/2 C honey
2 large eggs
1 1/2 C pumpkin puree
1 tsp pure vanilla extract

Preheat oven to 350 degrees. Grease and lightly flour a 9x5 loaf pan.

In a mixer, combine browned butter, eggs and honey.
Then mix in pumpkin and vanilla thoroughly.

In a separate bowl combine all dry ingredients and mix.
 
Then slowly add dry ingredients to mixer, a little at a time, until just mixed in.  (Do not over mix).
Pour into pan and place on bottom rack of oven, and bake for 40-50 minutes, until toothpick inserted into center comes out clean.

Mmmm.  Mmmm.