Friday, November 4, 2011

Warm spicy pumpkin bread


Well I’ve been spending a lot of time in the kitchen lately, but if I don’t start spending some more time on the computer no one’s going to know about it.  Last week Philippe and I went back to Kansas for a quick visit and while it was unseasonably warm, it was still fall and the sight of pumpkins on doorsteps made the pumpkin craving kick in. I tweaked an old pumpkin bread recipe from my mom's recipe box with pretty decent results. In hindsight, it could have handled another couple of tablespoons of spice. A loaf topped with chopped, candied ginger would have been nice as well.

This recipe makes a big ‘o’ batch, who doesn’t love to get a loaf of pumpkin bread as a gift?



INGREDIENTS

Spice measurements are estimates, adjust to your taste. A curried version with a handful of nuts would be nice as well…(T = tablespoon t = teaspoon)

6.5 cups mixed flour
(I used ½ all purpose, ½ whole wheat – feel free to experiment with what you have on hand)
2 T baking powder
4 t baking soda
2 t salt
1 T cinnamon
1 t ground nutmeg
½ t allspice
4 t ginger
1 cup brown sugar
4 T maple syrup
4 T oil
1 cup milk –  soy, nut, oat, whatever you like
½ cup apple cider
2 T cider vinegar
4 T ground flax + 3/4 cup warm water
½ cup water
1 (giant - 28 oz) can pumpkin (or 3.5 cups pumpkin puree)
Miscellaneous toppings (pecans, candied ginger, chocolate chips, pumpkin seeds, etc)


Whew that’s a long list of ingredients! Again, use what you have on hand when it comes to spices and sweeteners. I used the apple cider because it was in the house, but you could use water or more milk if you don’t have any.

PREPARATION
  • Preheat oven to 350°.
  • Combine ground flax and 3/4 cup warm water in a small bowl and set aside.
  • Combine flour and next 6 ingredients (through allspice) in a bowl and mix well with a fork or whisk.
  • In a large measuring cup, combine milk and apple cider (if using) plus the cider vinegar to make buttermilk.
  • Measure sugar, maple syrup, and oil into a large bowl. Add flax/water mixture.  Beat with a mixer (or by hand) at high speed until well blended. Pour in milk mixture and beat to incorporate.
  • Add 2/3 cup water and the gigantic can of pumpkin, beating at low speed until blended.
  • Fold flour mixture into pumpkin mixture, just until combined. Avoid over mixing because you want to get it into the oven ASAP so that it will rise while the acids react with the baking soda.
  • Spoon batter into lightly oiled pans. I used 2 9 x 5-inch loaf pans and three small pans.
  • Sprinkle toppings of your choice (or not) evenly over each loaf. (In hindsight, I would have used dark chocolate and pressed the chunks lightly down into the batter.)
  • Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans, and cool completely on wire rack.

Enjoy!

3 comments:

  1. If you cool completely on the rack, how can you call it warm?

    Hope the stay in the states and everything went well and that you are now cruising in a fully operational veggiemobile.

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  2. You make a good point, David, "completely cooled spicy pumpkin bread" doesn't sound so good. So, people, only cool it mostly and then dig in! Or heat it back up in the oven, or just call it "spicy pumpkin bread." :P

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  3. Hey, I know that kitty!
    Great stuff here, Lacey. Yummy

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