Cozy, Spicy, Tasty Pumpkin Bread

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Kitchen Helper

With 2 jars of leftover, homemade, organic pumpkin puree in the freezer, and a light snow falling outside, it was time to make the pumpkin bread.
Along with my little helper, we scoured the internet for recipe ideas, alighting on 3 that looked good, but not quite right. So, taking some liberties, I combined the best points of each recipe, keeping healthy ingredient options in mind,  along with availability in my pantry (no one is going shopping at 7 AM on Saturday morning!) and developed the recipe below. We found inspiration on Cooking Light and Food52 (a personal favorite for recipe ideas).

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Cozy, Spicy, Tasty Pumpkin Bread

I liked the idea of a spiced pumpkin bread, since oftentimes fruit and vegetable quick breads can be indistinguishable. I remember my son calling the zucchini bread I made this summer banana bread. Blame it on him being a 3 year old, but he was on to something. So, I heavied up on spices in this recipe, resulting in a great aroma in the kitchen and a more flavorful, distinctive bread.

Instead of using 100% white flour, as many recipes suggest, I incorporated whole wheat and rye flours as well. The different flours add texture to the bread, and some would argue, slightly improve the nutrition profile. I substituted coconut oil for vegetable oil, which is found in most recipes. Coconut oil is nutrient-dense, adds another layer of flavor, and is a perfect substitute for any oil or butter. If you’re interested in how coconut oil can keep you healthy this winter cold season, read here. Plus, I had it in my pantry. Also, I used only a cup of sugar, reduced from 1 1/4 sugar in most recipes. But, I am not positioning this as a super-healthy, virtuous recipe. Just a tasty one, that’s also fun to do with little kids.

Cozy, Spicy, Tasty Pumpkin Bread Ingredients

  • 3/4 cups all-purpose flour
  • 1/4 cup rye flour (you can substitute with all-purpose flour if you do not have on hand)
  • 1/4 cup whole wheat flour (you can substitute with all-purpose flour if you do not have on hand)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 cup pumpkin pumpkin (homemade or canned)
  • 3 tablespoons softened coconut oil (can use canola oil or vegetable oil instead)
  • 1 1/2 teaspoons vanilla extract
  • Butter to grease pan
  • Handful of chopped walnuts (optional)

Preheat oven to 350°. Grease 1 loaf ban with butter.

Combine flours, baking powder, spices, and salt and sugars in a large bowl; make a well in center of mixture.

20131214-101846.jpgCombine eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, and vanilla; stir well. Add to flour mixture, stirring just until moist. Spoon batter into loaf pan. If using, sprinkle walnuts on top of bread. Bake at 350° for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.

Yield: 1 loaf of pumpkin bread

 

Food Idols

I will have lots more to say on this topic, but I will start by writing a brief post on one of my favorite food personalities – Mark Bittman. He is awesome. He is entertaining, down to earth, and trying to save the planet in his own way. From a tactical perspective, his cookbooks are purpose-built and highly functional.

Few to no foodie glam shots, but easy to follow and accurate recipes of food you want to prepare with ingredients that are accessible. What more could you want? If anyone has been in my kitchen, s/he will know that his “How to Cook Everything” is my Bible. It is dog-eared, spine-ripped and food splattered. It is the updated “Joy of Cooking” that you will actually use. If you like to cook, or want to start cooking, buy this book NOW.

Bittman is a NY Times columnist and wrote an interesting food diary/travelogue on his recent cross country trip in today’s edition. Check it out if you have a moment.

I like this man so much that I almost joined a running club because I heard he was a member. It entailed meeting at 5 AM on weekday mornings. Like I said, I thought about it.