This pumpkin bread was something of a desperation option. But it did at least give us something tasty to eat for a few days. Not exactly the most substantial option. But a nice treat and something to tide us over while I worked out what the heck I was doing!
Pumpkin Bread
Slightly adapted from The Breakfast Bible by Kate McMillan
Ingredients
- 390g all-purpose flour
- 1/2 Tbsp. baking soda
- 1 tsp. baking powder
- 1 tsp. coarse sea salt, ground
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground nutmeg
- 430g pumpkin purée
- 200g sugar
- 200g brown sugar1
- 1/2 c. canola oil2
- 1/2 c. unsweetened applesauce
- 3 large eggs
- 1 tsp. vanilla extract
- 1/2 c. pepitas (shelled pumpkin seeds)
Directions
- Preheat oven to 180°C (350°F) and grease and flour two 20x10cm (8x4") loaf tins.
- Sift the baking soda and baking powder into the flour.
- Mix in the salt, cinnamon, cloves, and nutmeg.
- In a separate bowl, combine the pumpkin, sugars, oil, applesauce, eggs, and vanilla and mix well.
- Add the dry ingredients to the wet and stir until just combined.
- Divide the batter between the two prepared pans and top with pepitas.
- Bake at 180°C (350°F) until done (50-60 minutes).
- Remove from oven and allow to cool in pans for 10 minutes, then turn out into wire racks to finish cooling.
1 I reduced the overall sugar from 600g to 400g and replaced half of it with brown sugar. Back
2 I halved the amount of oil called for and replaced it with an equivalent amount of unsweetened applesauce. This gives it a nice bit of moisture, some extra fruit and fibre, and drastically reduces the amount of fat in each loaf. And they still tasted great! Absolutely no complaints. They definitely didn't need the extra oil (or sugar). Back
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