Pumpkin Bread: A Reason to Get Up in the Morning

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Did someone say pumpkin bread?

Oh, right - everyone everywhere is probably making pumpkin bread!  It is pretty much the quintessential baked item of fall, according to many people besides myself, and what blogger isn't coming up with their own version?

I do have to say though, that I like to play with my food, and no recipe for pumpkin bread is ever the same when I'm done with it. 

I try to keep a lot of variety in my kitchen cupboards, like almond flour and ground flaxseed, along with my favorite spices, honey, and jarred applesauce.  I often apply the same variety in my baking just to keep the flavors and textures fresh and interesting when baking a classic.

Today was no exception - I really winged it with this one.

I began with a recipe I made a plethora of last fall, gleaned off the allrecipes.com website.  What I ended up with was this:

  • 9.5 oz of pumpkin puree, exactly what I had leftover from my homemade kabocha puree (note: use a scale to weigh it, or just know that one cup is about 8 oz.)
  • about 2 oz of my mother's homemade applesauce (seriously, I normally don't have this much homemade stuff, I just like to brag about it when I do!)
  • 1/3 cup vegetable oil
  • 2 eggs or 1/2 cup liquid egg whites
  • almost 1 cup dark brown sugar
  • roughly a 1/4 cup pure honey
  • 1 1/4 plus 2 T. whole wheat flour
  • 2 T. ground flaxseed (hearty addition to the flour and adds a lot of nutritional value)
  • 1/2 cup almond flour (it's fun trying new flours for part of the recipe - they add fun flavors and textures. I particularly like the moist texture and flavor the almond flour adds!)
  • Handful or two rolled oats. Roughly a 1/3 of a cup. It added a nice texture component and makes it even better for breakfast!
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1 t. pumpkin pie spice
  • Preheat oven to 350 F.
  • Combine wet ingredients and whisk together until well blended.  Do the same with the dry ingredients in a larger bowl, and then add wet to dry.
  • Mix carefully with a spatula, combining ingredients without over mixing. (stop when everything is moist.)
  • Transfer into two 7x3 inch loaf pans - one large one would do, but might take up to 20 min longer to bake
  • Garnish with chocolate chips and or oats. Raisins would be divine, but my husband isn't a fan.  Next time I'll just add them.
  • Bake for about 50 min. until a slightly moistened toothpick comes out clean (up to 70 min for larger pan)
  • Allow to cool for at least 15 min!  I know this is the hardest part - I dove into the first one a bit too soon, and it was way crumbly.
Albeit hot and delicious.

I don't regret it.
  • (Done with the comments now!)


And hey, guess what? It turned out super tasty!

You may not know, so I may as well tell you: as opposed to the original recipe, this contains

  • less oil
  • less sugar
  • more fiber
  • + lotsa flavor
  • = happy tummy + heart

Just - maybe... don't follow my lead and eat half of a small loaf in one go. 

Or, you know, do.  But then you have to do a really good workout, like one of the ones I will post soon! 

 

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