Autumn’s Best Treat - Pumpkin Bread

There are so many icons of autumn in the mid-Atlantic - soft sweaters, crunchy leaves, cozy fires, hot mugs of cider, soothing soups, and pumpkin. The queen of the season.

I love a warm slice of pumpkin bread. It is great in the morning side a cup of coffee (no pumpkin lattes, please!) or in the afternoon with a spread of cream cheese and a light drizzle of maple syrup.

This version is light on sugar, heavy on spices - more complex than the usual cinnamon, clove, allspice. I love the balance of these flavors - all of the needed warm spice with bright fresh hints of orange and ginger. Dig in !

Yield: 8

Author: Cary Kelly

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Pumpkin Bread

Prep time: 20 MinCook time: 90 MinInactive time: 25 MinTotal time: 2 H & 15 M

It's that season when everything, it seems, takes on the flavor of pumpkin. While I am not drawn to pumpkin lattes, pumpkin chai tea, or pumpkin ice cream, I do love a seasonal slice of moist and spiced pumpkin bread.

Ingredients

• 1 1/2 cups Whole Wheat Pastry Flour*
• 1 cup pumpkin puree (organic with no additives)
• 1/2 cup milk (any kind; I used coconut)
• 1/2 cup sugar
• 1/4 cup fruity olive oil (extra-virgin, please!)
• 2 eggs
• Zest of 1 orange
• 1 1/2 Tsp vanilla
• 2 Tsp grated fresh ginger**
• 2 Tsp baking powder
• 1/2 Tsp baking soda
• 1 Tsp sea salt
• 3 Tsp cinnamon
• 1 Tsp nutmeg
• 1 Tsp ground cardamom
• 1/2 Tsp allspice
• 1/4 cup pumpkin seeds (pepitas)

Instructions

1. Preheat oven to 350°
2. Butter or spray a 8" x 4" loaf pan. Line with parchment paper leaving enough overhang on each long side to grab.
3. In a medium sized bowl, whisk together all dry ingredients (flour, dry spices, salt, baking powder, baking soda)
4. In a larger bowl, whisk until combined the pumpkin, milk, eggs, olive oil, orange zest, grated ginger, sugar, and vanilla.
5. Tip dry ingredients into the wet mixture. Mix together just until it is thoroughly combined and no streaks of flour remain. Don't overmix.
6. Spoon the batter into the prepared loaf pan. Sprinkle pumpkin seeds over the top. Bake for 75-90 minutes or until a cake tester comes out clean. (begin testing at 70 minutes; every oven is different)
7. Move to a cooling rack and rest 10 minutes. Using the overhanging parchment, gently remove the bread from the loaf pan and leave on the cooling rack for another 15 minutes before slicing.
8. Bread will stay fresh,wrapped in a kitchen towel, for about 4 days. If there is any left after 4 days, slice and toast under your oven broiler until you've eaten every last morsel.

Notes

*whole wheat flour adds structure and wonderful depth to the flavor of this bread. Most groceries carry Bob's Red Mill brand of WW Pastry Flour. If you can't find it, use 1/2 AP flour and 1/2 Whole Wheat Flour.

**if you can't find or don't have fresh ginger, sub in 2 Tsp ground ginger

Additions & Serving Suggestions

1.Stir 3/4 cups chopped milk chocolate into the wet ingredients.

2. Add 3/4 cups toasted chopped walnuts or pecans into the final batter (in addition to or instead of the pumpkin seeds).

3.Spread with a mash-up of softened butter and maple syrup or softened cream cheese and maple syrup.

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

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