Sad as I am to say goodbye to summer’s bounty (especially the tomatoes…), there is considerable consolation in the foods that fall has to offer. Like pumpkins! Although I grew up carving them, not eating them, I have since come to appreciate pumpkin’s hearty, sweet flavor which is good in both sweet and savory forms.
The recipe for this quick batter bread is from one of my favorite cookbooks, Recipes From The Root Cellar. I doubled it and made one loaf with almonds and one loaf with chunks of crystallized ginger – had I had them on hand, I might have added mini chocolate chips to one of the loaves, too. Mmmmm, chocolate….
The result is gooood. A sweet, rich, moist loaf with just the right amount of spice and flavor. Excellent plain and even better toasted and spread with butter (or Earth Balance) or some cream cheese.
This recipe calls for butter but if you don’t eat dairy, there are many others out there that use oil instead of butter. I used canned pumpkin but you can also use leftover squash purees (and the more the better if they’re already flavored or spiced) or make your own pumpkin puree if you’ve got the time. If you do that, just remember to seek out a pumpkin that is meant for eating like the sugar pie pumpkin below — the ones meant for carving would taste really gross!
Next: Get the recipe!
Pumpkin Bread With Almonds & Crystallized Ginger
Makes one loaf
- 1 1/2 cups flour
- 1 1/2 tsps baking soda
- 1 tsp baking powder
- 1 1/2 tsps ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp grated nutmeg
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, melted and cooled
- 1 1/4 cups firmly packed brown sugar
- 2 eggs (use pasture-raised if you can get ‘em)
- 1 cup cooked, pureed, organic pumpkin or winter squash
- 1/2 cup slivered almonds or chopped pecans or walnuts (optional) or
- 1/2 cup chopped crystallized ginger (optional) or
- 1/2 cup mini semi-sweet chocolate morsels (optional)
1. Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and set aside.
2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in a medium bowl.
3. In a large bowl, whisk the butter and brown sugar until well-blended. Beat in the eggs and pumpkin/squash until smooth. Stir in the flour mixture then fold in the optional ingredients (nuts, ginger, chocolate). Scrape the batter into the greased loaf pan.
4. Bake for about 1 hour and 15 minutes, until a tester inserted in the center comes out clean. Transfer to a wire rack and let cool in the pan for about 10 minutes then remove from the pan and cool completely.
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