Pumpkin Bread – The Taste Of Fall

 

Pumpkin Bread - The Taste Of Fall a Javabird.com recipe.

 

Fall is a difficult time of the year for me. It starts to get dark so early, the rains return like they did yesterday in buckets, and the temperature outside begins its inevitable downward trek toward winter lows. Still, I like to see the leaves change color and I especially like recipes that take advantage of some of the fall-harvested fruit and vegetables—like pumpkin. Take my wife’s pumpkin bread, for example: Yum!

 

Truthfully, I had to think a minute to decide if pumpkin is a fruit or vegetable. And since my brain wasn’t working all that well this morning that didn’t help a bit. Thank goodness for the internet, right? Turns out pumpkins are technically a fruit from a pure scientific view as they have seeds, but thanks to our Supreme court in a case involving tomatoes they’re also considered vegetables (Nix versus Hedden, 1883 – Wikipedia).  I guess the commonly accepted usage is just as important as the scientific classification. Go figure.

If nothing else, fall "tastes" good.

Mmm…smell that delicious baking bread!

 

With all this heavy extra thinking this morning all I really knew was I wanted some more of my wife’s pumpkin bread.  Sadly, there was only one small piece to be found. Time to make more!

 

In yesterday’s post, I explained how easy it is to make your own pumpkin puree (here’s the link). Today, we’ll use some of that puree as we make fresh, delicious pumpkin bread.

 

 

Let’s Gather The Ingredients

 

For today’s recipe we’ll need to gather the following:

I'm using my fresh made pumpkin puree.

Try spelt (pictured) or whole wheat pastry flour.

 

2 eggs

1/4 cup water

1/2 cup olive oil

1 cup pumpkin puree (use fresh or canned)

1-1/2 cups of spelt or whole wheat pastry flour

1/2 cup brown sugar

1/2 cup white sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon allspice

 

Preparation

 

Start by preheating the oven to 350 degrees.

 

Use glass or metal pans--either work.

Lightly oil a baking pan. Spread with a paper towel.

Lightly oil a bread loaf baking pan. Using a standard pan versus using mini bread loaf pans will make a difference in cooking time—the smaller pans can cut baking time by 10 or 15 minutes. However, either works and it’s just a matter of baking until you can poke the center of the loaf and the toothpick comes out clean.

 

Whipping eggs with a whisk.

These don’t need a lot of beating…just get them started.

Combine the wet ingredients first. Start by lightly beating the eggs with a whisk.

 

I'll add the puree next.

Here we’re adding the oil. I used Extra Light Olive Oil for its mild taste.

Now, add the water, oil and pumpkin puree.

 

We need a cup of pumpkin puree.

Okay, I admit it. I’m doing a little extra mashing as I go.

If you haven’t pureed the pumpkin you roasted, do that first and then measure out a cup. A rougher puree from a potato masher will leave small bits of pumpkin visible in the bread as shown in the pictures above. I like that for texture, but if you prefer a smoother blend the food processor works best. Of course, you can always substitute canned pumpkin for the convenience.

 

Don't forget the spices, either.

It works well to pre mix the dry ingredients and then slowly added to wet ingredients.

Now, it’s time to combine the dry ingredients. My wife did that separately in this batch before adding to the wet ingredients, but you can just add as you go if you prefer.

 

Let’s start with our flour.  This past week my wife made two batches of bread. The bread in the pictures was made with spelt flour which I’ve mentioned in the past is an ancient wheat grain, one many people who are sensitive to regular wheat flour can tolerate without a problem.  However, she made her second batch with whole wheat pastry flour and it was just as delicious—really any flour will do.

 

Measure out the sugar and add to the flour. If you are out of one or the other types you can go all white or all brown.  Lightly pack your brown sugar.

 

Let's see, where'd I put that pan?

The spices are in…the batter is mixed and ready.

Now, measure out and add the baking soda, salt, nutmeg, cinnamon and allspice. Mix with the other dry ingredients and then slowly combine with the wet ingredients until everything is well-blended and their are no lumps.

 

Don't forget to set the timer.

The batter’s mixed…we’re pouring it in a pan.

With the batter ready, pour it into your baking pan (or pans) and pop it in the oven. Set the timer for 50 minutes if using a regular sized loaf pan. Pumpkin bread batter tends to be quite moist and can take anywhere from 50 to 75 minutes to cook. As mentioned above, adjust cooking time for pan size and check for doneness with a toothpick.

 

When the bread is done, remove it from the oven and allow to cool on a wire rack. Bread like this cools best elevated on a wire rack as steam and moisture will often leech out underneath.

 

Best served still slightly warm. If you like you can add butter or honey, but honestly it doesn’t need it. Yum!

 

Enjoy!
 

If you like to cook from scratch and want an easy and delicious soup, try:
Homemade Cream Of Mushroom Soup
Or for more recipe ideas visit our new Recipe page by clicking here.

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