One of my Fall favorites is baking up a delicious batch of pumpkin bread! My kitchen smells great and a new Fall vibe fills my home as we begin to look forward to our fun Fall holidays, Halloween and Thanksgiving! In our neck of the woods, farms start getting ready to harvest their fields and fields of bright, orange pumpkins. Roasting pumpkins also brings a delicious aroma into our home and is something I love to do in my homemade pumpkin pie recipes. For this particular recipe, I just used canned pumpkin. I usually buy an organic variety of pumpkin puree, the Kirkland organic sugar and flour. What I love about shopping these days is the plethora of opportunities to obtain organic ingredients for all our cooking needs. Our Costco has plenty of organic options to choose from and I make sure to load up on my favorites every trip. As far as the spices go, you can also find organic varieties of cinnamon, allspice and nutmeg. My favorite cinnamon to use is Ceylon cinnamon as it is many health benefits and helps with blood sugar reduction. Although this pumpkin bread is delicious on it's own, you can always add walnuts or chocolate chips or add both if you chose. I love to add in chocolate chips or walnuts for texture. You can also top this pumpkin bread with a maple syrup glaze which adds to the flavor and texture of the bread. In this recipe, I use olive oil but you can substitute a lighter vegetable oil if the olive oil is too overpowering. I used olive oil for it's health benefits but again, it can be a bit overpowering. You can also bake these in muffin tins, in which case you would bake them from 20-25 minutes and not 50-60 minutes.
Ingredients:
1 1/2 cups flour
1 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup olive oil
2 eggs (beaten)
1/4 cup water
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup walnuts (optional)
Directions:
1. Preheat oven to 350 degrees.
2. Sift together four, salt, sugar, and baking soda.
3. In a separate bowl, combine pumpkin, oil, eggs, water, and spices.
4. Combine wet ingredients with dry ingredients until just combined. Do not overmix. Stir in walnuts.
5. Pour in to a well-buttered 9x5x3 inch loaf pan and bake for 50-60 minutes until a thin skewer poked in the center comes out clean. Turn out of the pan and let cool on a rack.
Although this recipe makes 1 loaf, you can easily double the recipe to make two loaves. I love giving these loaves away to family and friends! It's a bit of the fall season in a little package! Enjoy!
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