Monday, September 26, 2011

Pumpkin Should be in EVERYTHING

I've made this bread 4 times in three days. Its rare that all four kids love a recipe and they all love this one. Its easy to make and your house will smell like an autumn dream.

Pumpkin Bread
by Angela Liddon
Prep Time: 15 mins
Cook Time: 50-55 mins

Ingredients (one loaf)
  • Dry Ingredients
  • 1 cup whole wheat flour
  • 2/3 cups white flour  
  • 1/2 cup Sucanat or packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon ginger
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/8-1/4 teaspoon ground cloves (optional)
Wet ingredients
  • 1/2 cup pure maple syrup or agave
  • 1 cup canned butternut squash or canned pumpkin (I used pumpkin)
  • 1/4 cup melted coconut oil
  • 1/4 cup apple sauce
  • 1 ground flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed) (I used one egg)
To stir in
  • 1/2 cup pecans or walnuts, chopped and toasted if desired
  • Preheat oven to 350 F. Line a loaf pan with parchment and then lightly grease with oil.
  • In a large bowl whisk together the dry ingredients. In a medium sized bowl, mix together the wet ingredients. Add wet to dry and stir well until fully incorporated. Be careful not to over mix. You want to stop stirring just when it comes together. Fold in the nuts.
  • Place the pan into the oven preheated to 350F. Bake for approx. 50 minutes. Allow to cool before removing from pan for about 30 mins. 
  • Note: this is a dense, heavy bread.


Liesel said...

I agree. I just stocked up on canned pumpkin for a great price and made 2 loaves today. Tastes great.

Lew said...

totally making this today...thank you!

Elizabeth said...

I didn't have some of these things, so I substituted brown rice syrup for sweetener (will let you know how that goes), and blended apple instead of apple sauce, and I used diced dates instead of nuts (b/c they were easier); I'll know in another 45 minutes how it went.
It smells good!