Thursday, November 3, 2011

Pumpkin Bread

I love baking and eating pumpkin things around this time of year.  I understand Halloween is over, but we are still in the realm between fall and the holiday's.   Since I have a great love for pumpkin products, I was shocked to find out early in the season that the world was in a pumpkin shortage (like we needed more signs that the world was ending).  I went to a few markets and to mine and my mother's dismay (she's a pumpkin lover as well), there were no canned pumpkins in site.  THANK GOD, we are such resourceful women, because we can bake an actual Halloween pumpkin. 

Low and Behold : ORGANIC pumpkin bread ( with ORGANIC toasted pumpkin seeds on top) 

Here's the ORGANIC recipe:
3/4 cup whole wheat flour
2/3 cup unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp ground nutmeg
1/4 tsp table salt ( I used kosher sea salt)
2 large eggs
1 canned pumpkin puree (I used a baked pumpkin, so I'm far more superior than you)
1/2  cup packed brown sugar
1/3 cup olive oil
1/3 cup honey (I used local honey, that my dad actually grows? Do you grow honey, no he harvests it.ROTFL
Optional: Add pumpkin seeds on top

Mix dry and wet ingredients separately before you combine them in a large bowl. 

Bake at 350 for about 30-40 minutes. ( I put wax paper and spray cooking spray on the bottom of the pan to keep it from sticking)

P.S.- In the picture above I doubled the recipe, just to be extra fat!

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