Pumpkin Bread Recipe

Ingredients

1 1/2 cups (210g) whole wheat flour
1/2 teaspoon of salt
2/3 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (1/4 L) pumpkin purée *
1/2 cup (1 dL) olive oil (really. Extra virgin, fully flavored)
2 eggs, beaten
1/4 cup coconut milk (not allergenic, googled it first)
2 teaspoons Trader Joe’s pumpkin pie spice
1/2 cup (1 dL) chopped walnuts (I omitted that for the bread I baked for the school of course)

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil  (I used a pyrex glass dish). Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Freeze whatever you don’t use for future use, or dice it, put a little melted butter and some salt on and serve it as a side dish. Fakin’ Bacon bits (and I suppose real bacon bits too) taste really great on pumpkin.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda and baking powder.

2 Mix the pumpkin, oil, eggs, coconut cream, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

(I tripled the recipe, and used a round, larger pan and had to bake it quite a bit longer…)

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