This fall, I am eating and reading about pumpkin like it's going out of style (and yes Dad, I know that's a grammatical faux pas but saying "as though it were going out of style" is just so awkward). This weekend I came across recipes for pumpkin cake, pumpkin bread, pumpkin pudding (which turned out to be more like pumpkin frittata), pumpkin cornbread, and even pumpkin lasagne. That last one sounds a little sketchy to me. But no matter-- there are plenty of delicious pumpkin recipes to satisfy my pumpkin-eating soul, such as the Maple Pumpkin Spice Bread I made on Sunday.
|Little Orphan Annie and her trusty dog Sandy (also handmade)|
the smell of singed pumpkin flesh permeating the air, and THE CANDY. As anyone who has come within 50 yards of me knows, I am drawn magnetically to anything with sugar. Either way, I get all pumpkined out around Halloween: my friend Christy sends me pumpkin-themed gifts from all over the world, I stock up on canned organic pumpkin at Trader Joe's, and giant pumpkins appear out of nowhere.
*One of many trick-or-treat memories is me coming home with my little plastic pumpkin filled with candy, and my older brother coming home with a friggin' pillowcase full of candy. He made sure to point out how much more candy he got. A day or two later, I figured out his secret candy hiding place. After that, our piles were even-steven.
Maple Pumpkin Spice Bread
adapted from Vegetarian Times, November 2009
*While the recipe calls for a cup of maple syrup, I used agave syrup with a tablespoon or two of evaporated can juice instead. It's less than half the price of maple syrup, and agave is low on the glycemic index.
1 C whole wheat flour
1 C all-purpose flour
1 TBSP gr. cinnamon
2 tsp gr. ginger
1/2 tsp gr. allspice
1/2 tsp gr. nutmeg (I used less than 1/4 tsp)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 C maple or agave syrup
1 C pumpkin puree
1/2 C canola oil
1/2 C chopped hazelnuts
1 tsp vanilla extract
1. Preheat oven to 350 degrees. Coat a 9x5 loaf pan with cooking spray.
2. Whisk together flours, spices, baking soda, and baking powder in a large bowl.
3. Whisk together syrup and oil in a separate bowl. Whisk in eggs, and then pumpkin and vanilla. Stir flour mixture into pumpkin mixture with a spatula, mixing only until combined. Add hazelnuts.
4. Pour into prepared pan and bake for 40-50** minutes, or until toothpick inserted in center comes out clean. Cool on rack 5-10 minutes, and then remove from pan to cool completely.
5. Slice and top with a little bit of pumpkin cream cheese from Trader Joe's. Wait, that's not in the recipe...
** My oven is temperamental and I usually have to bake desserts for less than the recommended time, at a slightly lower temperature than indicated. However, this bread needed extra time in the oven, and the very edge got a little black. It has not affected the flavor, but know that
it will be important to check the center with a toothpick regularly.
I made a few muffins with this batter, since my pan is smaller than 9x5, which could also affect baking time.
|Not burned. And a cute muffin to boot.|
|I heart Trader Joe's.|