Back when I was coming up with this recipe for S’mores Cupcakes, I saw lots of recipes using graham flour. Unfortunately, I could never find any at the store. Then I randomly stumbled across some whole wheat flour that was actually labeled “graham flour”. I did some research and realized that graham flour is just a specific type of whole wheat flour…#winning ;). I adapted this recipe from a cinnamon graham banana bread recipe, so if you’re completely burned out on pumpkin recipes feel free to substitute banana for the pumpkin. I loved the combination of the graham flour, honey, and pumpkin. The flavors all blended so nicely together. It’s perfect for breakfast or dessert! The cinnamon glaze takes it over the top. Although, if you’re going to eat it for breakfast you might want to leave off the glaze…or not. Either way, no judgement here ;). Enjoy!
Cinnamon Graham Pumpkin Bread
for the bread:
1 1/4 cups white whole wheat flour
1/2 cup graham flour (see note below)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
pinch of nutmeg
15 oz can pumpkin puree
1/2 cup honey
2 tbsp vegetable oil
1/2 cup fat-free (or low-fat) buttermilk
1 large egg, lightly beaten
1 tsp vanilla extract
for the glaze:
2/3 cup powdered sugar
1/4 tsp cinnamon
1 Tbsp low-fat milk
1/2 Tbsp melted butter
1/2 tsp vanilla extract
1. Preheat oven to 350°F and place a baking sheet in oven; spray 3 mini loaf pans (or muffin cups or one large loaf pan) with nonstick spray.
2. Whisk together flours, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine pumpkin, honey, oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and stir just until combined.
3. Divide batter evenly among loaf pans. Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean (adjust baking time according to pan size). Remove from oven and cool in pans on a wire rack for 10 minutes, then remove from pans and cool completely.
4. For the glaze, combine powdered sugar, cinnamon, milk, butter, and vanilla in a small bowl. Drizzle cooled loaves with glaze; let set before serving.
*adapted from Tutti Dolchi
Note: I used Hodgson Mill brand. If you can’t find graham flour, just use whole wheat.
