Ingredient of the month: Pumpkin

pumpkin-bread
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Cinderella used one as her ride to the ball and kids and adults love to create fun and spooky lanterns out of them…but did you know that pumpkins are a pretty amazing health food as well? The signature fall decoration is filled with more than just protein rich seeds; it’s also packed with vitamins and antioxidants that will help get your body ready for the cool weather ahead. Feeling inspired? Here’s our take on delicious pumpkin bread.

Wet Ingredients

  • 1 Egg
  • 2 ½ Tbs water
  • 15 ounces (1 ½ cups) canned pumpkin puree
  • 1 ¼ cups brown sugar
  • ½ cup olive oil
  • ¼ cup milk (almond or soy milk works great as well)

 Dry Ingredients

  • 1 ¾ cups all-purpose flour (you can use whole wheat, but it’s won’t be as light)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves

Topping

  • ½ cup pepitas (pumpkin seeds)

Instructions

  1. Preheat your oven to 350 degrees and grease your loaf pan. (we used an 8×5 pan)
  2. In a small bowl, combine the ground flaxseed and water. Set aside to thicken (this becomes your “flax egg” which adds to the health of the bread and actually makes it vegan)
  3. In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  4. Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, just until combined. Be sure not to over-mix.
  5. Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  6. Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. If you can’t wait to try a slice, be really careful slicing it while it’s hot…OR relax and let it cool completely for easier slicing and serving.

 

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