Monday, September 8, 2008

Spiced Pumpkin Bread

Sick! Pumpkin bread? Before you click off this blog (I might have done the same) hear me out! Usually I wouldn't even take a second glance at a recipe containing pumpkin, I only really like pumpkin pie because I associate it with Thanksgiving and turkey dinner and only then if it's slathered in homemade whipped cream! I was visiting a friend yesterday and she had just made a loaf that was still warm from the oven. Anything that is fresh baked and warm from the oven, even pumpkin containing, I will not turn down! I was blown away, it was nice and moist, due to the pumpkin puree and all the spices made me think of a warm chai latte. This definitely reminds me of fall and although I hate to see summer go, I'm stoked for everything fall brings, leaves changing color, cozy sweaters, warm scarves, crisp apples and now anything pumpkin! The ideas are churning..pumpkin cardamom creme brulee? Pumpkin souffles with mascarpone whipped cream...getting ahead of myself here. Of course I tweaked the recipe, cut back on the sugar and used more whole wheat flour than white. With that said, we happened to have some cream cheese icing leftover from a carrot cake so I slathered it on a few pieces, sooo goood!
Spiced Pumpkin Bread (Makes 1 loaf or 3 mini loaves)
2 eggs
3/4 cup white sugar
1/4 cup agave (if u dont have, use 1 cup sugar)
1 cup pumpkin puree
1/2 cup sunflower oil
1/4 buttermilk
2 tsp vanilla
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cloves
1/4 tsp nutmeg (I used fresh grated)
1 tsp cinnamon
1 1/2 tbsp pumpkin pie spice
1 cup whole wheat flour
2/3 cup white flour
1/3 cup flax seeds (optional)

1. Preheat oven to 350 degrees F.
2.Combine eggs, sugar, agave, pumpkin puree, oil, buttermilk and vanilla.
3. In a separate bowl combine baking powder, baking soda, salt, ground cloves, nutmeg, cinnamon, pumpkin pie spice, whole wheat flour, white flour and flax seeds.
4. Combine dry ingredients into wet ingredients, just until incorporated.
5. Place in greased loaf pans and bake for 30-35 minutes for mini loaves or approx 1 hour for regular loaf. When toothpick comes out clean with no batter, it is done.


Lois said...

My mom called and told me you dropped some of this off. You're so sweet! They both loved it and they also told me they are hoping you can cater Mark's Calgary reception!!! That would be so awesome :-) Miss you

Katie said...

This bread looks so delicious! I wonder how it would taste if the pumpkin were replaced with buttercup squash. I've got an abundance of it.