As promised, I’ve dashed off this recipe for those who were eager to get their hands on it. In my opinion, it was good but not great. If I were to make it again, I’d perhaps add a little more oil for that decadent fat flavor. I’d also probably up the spice ante, and may be so bold as to double it. In my infinite wisdom, I bothered to first mix my flax and a little water together as the side of the bag said it was an “egg substitute” and I added molasses thinking the sticky texture would help bind the bread in the absence of eggs. I don’t know if all that extra labor was necessary. Molasses is certainly delicious and should be included. If not on hand, just put in more sugar, either white or brown.
- 2 cups white flour
- 1 cup whole wheat flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1/4 cup oil
- 2 tbsp ground flax
- 2 tbsp water
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup white sugar
- 2 cups pumpkin puree (or 1 can pumpkin puree)
- 1 tsp cinnamon
- 1/2 tsp ginger
- pinch cloves
- pinch nutmeg
- 1/2 cup – 1 cup walnuts
- Preheat oven to 350 degrees.
- Mix flax with water in a bowl. Add oil and sugars (brown, white and molasses). Mix.
- Add pumpkin puree to the wet mixture. Stir to combine.
- Mix dry ingredients together in a separate bowl (flours, spices, salt, baking soda)
- Pour dry into wet and mix until just combined.
- Gently fold in most of the nuts.
- Pour into a greased loaf pan. Sprinkle additional walnuts on the top.
- Bake 50 minutes until 1 hour until toothpick comes out clean.
My CSA is over, but I still have a coffee table piled high with squash and root vegetables in my fridge. Fall in Boston settled in while I was vacationing the past week in Peru. Inspired by the sudden crisp air and mounds of dried leaves that signal a New England fall, the first curcubita to fall under my knife was my cute little sugar pumpkin. I turned him into two loaves of bread and am roasting his seeds as I type.
Pumpkin bread is in the same bread family as banana bread and zucchini bread. The pumpkin adds moisture and a little bit of flavor to a loaf that is endlessly customizable. I wanted an intensely spiced bread, easy on the sugar, with no nuts this time. My results were not as spicy as I would have liked, so I upped the amount of cinnamon, cloves, and ginger listed in the recipe (I used tsp cinnamon, 2 tsp ginger, and 1/2 tsp cloves). D thought the bread needed to be sweeter, and one of the recipes I based this upon did use 3 cups for two loaves, but I think it was sweet enough. Slather it in butter or devour it plain, this bread is always a good snack.
Sugar pumpkins are almost to dear to hack open
- 4 eggs
- 1 cup canola oil
- 1/2 cup water
- 2 cups pumpkin puree
- 3 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 3 tsp ginger
- 1 cup nuts (optional)
One sugar pumpkin will yield 2-3 cups of puree. Cut the pumpkin in half, scoop out the seeds and stringy pulp (set aside if saving the seeds). Place cut side down on a baking sheet and cook for 30-50 minutes at 350 degrees until tender. Scoop out the cooked flesh and puree in a blender or food processor.
- Preheat the oven to 350 degrees.
- Combine the dry ingredients in a bowl: flour, sugar, baking soda, salt, and all the spices.
- Beat the eggs in a mixing bowl. Add the oil, water, and pumpkin. Stir to combine.
- Pour the bowl of dry ingredients into the wet and stir to combine.
- Pour the batter equally into two lightly greased bread pans.
- Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Enjoy warm or cold!
Filed under Bakery, Sweets