Maybe it's the season change, maybe it's the pregnancy and my new fondness for baked goods, but this year I haven't been able to get enough pumpkin bread/ muffins/ pie/ etc...
To celebrate the darker days and annual turning-on-of-the-heater I've been baking pumpkin bread. It's inspired by my mom's delicious original recipe, but I've tried to make it a tad healthier by cutting sugar and adding some fiber. (To you know, counteract all that butter in the picture above.)
Pumpkin Bread (1 standard loaf)
- DRY ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup flour
- 1/2 cup teff flour
- 1/4 cup oats
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves (if you don't have all these spices 2 tsps pumpkin pie spice mix wil do)
- 1 tsp baking soda
- WET ingredients
- 2 eggs
- 1/2 cup oil
- 1/3 cup milk (eggnog makes a great substitution!)
- 1 cup canned pumpkin
- Mix dry ingredients together.
- Mix wet ingredients together.
- Combine wet and dry.
- Optional- Add 1 cups walnuts or other nuts/seeds, etc (for the loaf pictured I use 1/2 cup each chopped pecans and persimmon.)
- Pour into lighted greased and floured loaf pans.
- Bake one hour ten minutes in 350 oven.
I've also learned some really valuable lessons about substitutions in baking during the process...
- Though it has a delicious nutty flavor, teff flour makes for a much crumblier loaf than all-purpose flour. Be warned your sliced loaves will fall apart.
- You cannot substitute molasses for sugar. The flavor may be good, but the loaf will collapse.
- Neither can you substitute equal parts bran for flour, see collapse problem above.
And the real prize, for sticking with me, my mom's pumpkin bread recipe:
Makes two standard loaves
3 cups sugar
3.5 cups flour
1.5 tsp salt
2 tsp cinnamon
1 tsp nutmeg
.5 tsp cloves
2 tsp soda
1 cup oil
.67 cups milk
2 cups pumpkin
Mix dry ingredients together.
Mix wet ingredients together.
Combine wet and dry.
Add two cups walnuts or other nuts/seeds, etc (optional).
Pour into lighted greased and floured loaf pans. Bake one hour ten minutes in 350 oven.