My Pumpkin Bread/Muffin Recipe {Whole Wheat}

So, yesterday, I slaved away making breads and other yummy things for fall.  It was fun.  Well, I think it was a bit more messy than fun, but still fun.  {Should I admit that I was late to pick my girls up from school because of it?  Fashionably late though...and even more fashionable was all the flour streaked across my black T-shirt.}  In the end I had added 3 loaves of Banana Bread and bunch of Banana Muffins, 4 loaves of pumpkin bread and a bunch of Pumpkin Muffins {and a few other things}to my freezer.

After yesterday's post, one of you lovely ladies asked me if I use whole wheat flour or white.  

The answer is:  I grind my own wheat.  For this particular recipe, I would use soft white wheat berries.  If you don't have a wheat grinder, you can use stone ground, whole wheat flour. 

That was all free...Here's the Recipe:

31/2 cups whole wheat flour

2 cups raw sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon nut meg

11/2 teaspoons ground cloves

15 ounces of pumpkin - {not pie filling}  I used about a quart of fresh pumpkin.  

1 cup milk

3 eggs

1/2 cup of cinnamon apple sauce  {You could do regular apple sauce and a teaspoon of ground cinnamon.  OR you could do coconut oil with a teaspoon of ground cinnamon.}  I used cinnamon apple sauce because I canned an over abundance of it last year.  Might as well use it! 

**I usually find recipes and then change them to be healthier and fit our taste.  You can take mine and feel free to do the same.  All I ask is that you let me know if yours is better, and tell me what you did, so I can do it too!  =D

Mix dry ingredients together and set aside.  Mix remaining ingredients and stir into flour mixture.  Bake at 350 degrees for about an hour or until done.  Makes 2 loaves.  

It's really, really good right out of the oven and with butter or cream cheese!  Enjoy!

Oh, and, a few chocolate chips thrown in would be a plus too! 

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