It seems that everywhere you look this month there is another pumpkin flavored food item. And don't get us wrong, we love pumpkin as much as you do, but we like our pumpkin flavored foods to actually contain pumpkin! Many pumpkin food products contain none or a small amount of actual pumpkin and are flavored with pumpkin pie spices. Not that there's anything wrong with that (it's delicious!) but then you aren't getting all the benefits from pumpkin as a food. So let's find out why you want pumpkin in your diet and get our amazing pumpkin bread recipe (containing real pumpkin of course!).
The glorious pumpkin is a member of the winter squash family which we discussed last week. Pumpkin is well know for it's decorative qualities this time of year and is also a nutrition power house! One cup of pumpkin contains only 49 calories, is a great source of potassium, and contains a high amount of vitamin A. It's these qualities that make pumpkin a heart healthy food (yay!). Not only good for your heart but also for your eyes, pumpkin contains eye protecting carotenoids, lutein and zeaxanthin. For the best absorption of carotenoids, make sure to consume your pumpkin with a little fat such as butter, ghee, or coconut oil because carotenoids are fat soluble. In the kitchen, the mild taste and velvety texture of pumpkin puree makes it a perfect medium - it takes on bold fall flavors with ease (think cinnamon, nutmeg, ginger, allspice) and can add moistness and brilliant color to a variety of recipes (think soups, puddings, breads). Canned pumpkin puree is abundant in stores this time of year, but remember that roasting and pureeing your own pumpkin may bring some added fun to the season! So now who's good and ready for this pumpkin bread recipe??
The Best Pumpkin Bread
PREP TIME: 15 mins
TOTAL TIME: 60 mins
Servings: 10-12 slices
1 1/2 cups whole wheat flour (or gluten containing flour of your choice)
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt
2 tsp ground cinnamon
1 Tbsp fresh ginger juice (or 2 tsp ground ginger)
1 stick of unsalted butter (or 8 Tbsp coconut oil)
3/4 cup cane sugar
1/8 cup black strap molasses
1 tsp vanilla extract
8 oz pumpkin puree (canned or fresh)
2 Tbsp ground flax seed
6 Tbsp warm water
2 Tbsp maple syrup
1 tsp cinnamon
1/2 cup chopped walnuts or nut of your choice
Preheat oven to 350°. Lightly butter a bread pan (we used 14" x 4" but you could also use a standard 9" x 5" pan). In a standing mixer using a paddle attachment whip butter, sugar, molasses, and vanilla on high until light and fluffy. In a small bowl, combine ground flax seed, water, and ginger juice and allow to sit for 5 minutes until thick. *If you are using ground ginger instead of fresh ginger juice add to the dry ingredients. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. Add pumpkin puree and flax seed mixture to the sanding mixer and mix until fully combined. Slowly add the dry ingredients to the mixer until fully incorporated, making sure to not over mix. Pour prepared mix into buttered pan. Mix maple syrup and cinnamon in a small bowl and drizzle across the entire top of the batter. Use a tooth pick or knife to swirl the maple syrup and cinnamon further into the batter (as pictured above). Sprinkle walnuts evenly over the top and gently press them into the batter. Place pan on the middle rack of your oven and bake for 40-45 minutes or until a tooth pick comes out clean. Let cool for at least 15 minutes before removing from pan and slicing.
This bread is, well, perfect. Just the right amount pumpkin flavor, sweetness, spice and a texture you can only get from real pumpkin. If you don't believe us then you'll just have to try this recipe quick. We can bet it will be the best pumpkin flavored food you have all season.
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.