Pumpkin Bread
I love the slightly bittersweet, deep unique flavor of pumpkin.
Here in New England pumpkins come in season in September and October. It’s a short season, and also a really busy time for most of us. I use fresh pumpkin as much as I can.
I am also so interested in different ways to preserve and then later use this really delicious vegetable.
So here we are in February and I love making pumpkin breads on cold snowy, icy days.
It goes so well with a cup of homemade hot chocolate (to give you a warm smile while you shovel…)
It also goes well with a beautiful winter hike, or skiing, or ice fishing…or as nourishment while you are completely immersed in a good puzzle.
This recipe is made with whole wheat flour and maple syrup.
The variable in the maple syrup is so you can make it to suit yourself. I like it less sweet (and more pumpkin flavor) but you know better what works for you and yours.
You can also add a hint of (organic) molasses to really spike the flavor.
This recipe makes 4 small loaves (2 to gift for friends and neighbors) and one to eat right now and one to put in the freezer .
Also makes 12 muffins .
Pumpkin Bread with Currants
Makes 4 small loaves
Prep time: 15 minutes (or less)
Cook time: 30 to 40 minutes
Need a 4 mini loaf pan or 4 mini loaf pans.
(This recipe also makes 12 muffins.)
2 cups organic whole wheat pastry flour
1 1/2 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Nutmeg
1/2 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. Sea salt
1/2 cup vegetable oil (grapeseed, olive, etc.)
1/2 to 2/3 cup maple syrup (Less is more pumpkin flavor and less sweet – my favorite – but many prefer a little more sweetness..)
2 eggs
1 1/2 cups organic puréed pumpkin (1 can) or you can use your own if you have it
1/2 cup currants
Optional 1 Tbs. organic molasses
Turn oven on to 350 degrees.
Mix wet ingredients in a smaller bowl. Mix dry ingredients in a larger bowl. Add wet to dry and quickly whisk.
Coat the mini loaf pans with your preferred oil. Divide batter evenly among the four pans. Bake in a 350 degree oven for 30 to 40 minutes. (Every oven is different!) or until a toothpick comes out clean. Overcooking makes a dryer pumpkin bread.
When done remove from oven and set on a rack to cool. When cool enough run a knife around the edges of each bread and lift out of form and set on rack.
Let cool completely before slicing.
Enjoy and share!!!
