Pumpkin Bread

 

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Yay! It was finally under 80 degrees here in Austin, which is good enough for me to start getting excited for fall! I make pumpkin bread every year, and it’s become my official way of welcoming in the fall season. You can add nuts, dried fruit, or chocolate chips to the batter (I’ve had it every way, and they’re all good so you can’t go wrong!)

Ingredients

  • 1 ½ C all-purpose flour
  • ½ tsp salt
  • ½ – ¾ C sugar (depending on how sweet you like it)
  • 1 tsp baking soda
  • 1 heaping C pumpkin puree
  • ½ C oil (I always do ¼ C canola oil, ¼ C coconut oil)
  • 2 eggs, beaten
  • ¼ C water
  • ½ tsp of each: nutmeg, cinnamon, allspice  
  • ¾ C mix-ins! (chopped nuts, dried fruit, chocolate chips)

 

Procedure

  1. Preheat the oven to 350 degrees (335 if you’re using convection.) Mix the flour, salt, sugar, and baking soda in a large bow.
  2. In a separate bowl, combine the wet ingredients: pumpkin, oil, eggs, and water. Stir in the spices and mix-ins.
  3. Add the pumpkin mixture to the dry mixture and stir till combined. Do not overmix.
  4. Pour into an oiled 9x5x3 inch loaf pan. Bake for 35-40 minutes. Poke a toothpick into the center of the loaf and check that it comes out clean!
  5. Turn the loaf out of the pan and let cool completely on a rack before slicing.

 

*You can use this same batter to make pumpkin muffins! Also, if you’re baking for a large group, you can easily double this recipe without any problems. Enjoy 🙂

Yay! It was finally under 80 degrees here in Austin, which is good enough for me to start getting excited for fall! I make pumpkin bread every year, and it’s become my official way of welcoming in the fall season. You can add nuts, dried fruit, or chocolate chips to the batter (I’ve had it every way, and they’re all good so you can’t go wrong!)

 

Ingredients

  • 1 ½ C all-purpose flour
  • ½ tsp salt
  • ½ – ¾ C sugar (depending on how sweet you like it)
  • 1 tsp baking soda
  • 1 heaping C pumpkin puree
  • ½ C oil (I always do ¼ C canola oil, ¼ C coconut oil)
  • 2 eggs, beaten
  • ¼ C water
  • ½ tsp of each: nutmeg, cinnamon, allspice  
  • ¾ C mix-ins! (chopped nuts, dried fruit, chocolate chips)

 

Procedure

  1. Preheat the oven to 350 degrees (335 if you’re using convection.) Mix the flour, salt, sugar, and baking soda in a large bow.
  2. In a separate bowl, combine the wet ingredients: pumpkin, oil, eggs, and water. Stir in the spices and mix-ins.
  3. Add the pumpkin mixture to the dry mixture and stir till combined. Do not overmix.
  4. Pour into an oiled 9x5x3 inch loaf pan. Bake for 35-40 minutes. Poke a toothpick into the center of the loaf and check that it comes out clean!
  5. Turn the loaf out of the pan and let cool completely on a rack before slicing.

 

*You can use this same batter to make pumpkin muffins! Also, if you’re baking for a large group, you can easily double this recipe without any problems. Enjoy 🙂

Benefits of Ingredients:

Nuts: Nuts contain unsaturated fats, Omega-3 fatty acids, fiber, vitamin E, plant sterols, and L-arginine which are all naturally occurring ingredients that help you develop a healthy heart (mayo clinic)

Pumpkin: Pumpkins are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins (nutrition and you) 

Dried Fruit: Dried fruits contain high amounts of beta carotene, vitamin E, niacin, iron, magnesium, potassium and calcium (livestrong)

~Written by Alison Ryu
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One Comment Add yours

  1. Soak 1 cup of walnuts in bourbon overnight, then add them, dripping, to the mix. Increase flour by 1 tablespoon. Om, nom, nom.

    Like

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