Ah, fall. Crisp air, beautiful foliage and days getting shorter. And of course, time to start making all sorts of pumpkin dishes.
A friend shared a recipe for Pumpkin Bread with me this morning on Facebook. It was early, the whole house was asleep, and I had some time to do whatever I felt like doing so I decided to take the inspiration and make pumpkin bread.
The recipe she sent looked great, but called for a bit more pumpkin that I had on hand. A quick Google search turned up this recipe. I followed it exactly, except I did not have dark brown sugar, and did not have quite enough light brown sugar so I just used the light brown sugar I had and supplement with organic cane sugar. It worked just fine!
I am looking forward to cooking more with pumpkin and squash as we get into the fall season. This was an excellent start!!
1 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup light brown sugar
1/4 cup organic cane sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground clove
1 cup pumpkin puree
1/2 cup vegetable oil
3 tbsp maple syrup
3 tbsp water
Preheat oven to 350 degrees.
Grease and flour a loaf pan.
Put the flours, sugars, baking soda, baking powder, salt, nutmeg, allspice and clove in a bowl. Stir to incorporate.
In a separate bowl mix pumpkin, sugars, vegetable oil, maple syrup and water.
Pour the wet ingredients into the dry and mix until a thick batter forms.
Pour into the loaf pan and bake at 350 for 50 minutes or until an inserted toothpick comes out clean. Allow to cool for 20 minutes then invert onto a cooling rack.
Allow to fully cool before slicing.