Honestly, I was really not in the market for another pumpkin recipe. This creation of this recipe can be blamed on the pumpkin shortage scare of 2015.
Early in the fall, I heard rumor of a canned pumpkin shortage, so of course I did what every pumpkin-loving baker/cook would do…I went to the store and purchased copious amounts of canned pumpkin.
While there may actually be a shortage of canned pumpkin, I’m still seeing store shelves stocked with the stuff. Looks like I may have been fooled.
That being said, I absolutely love the nutrient dense winter-squash when incorporated into sweet or savory dishes. So, now that I have a bit of extra pumpkin on hand I’m enjoying the pumpkiny experimentation!
Today is also Recipe Redux Day, and this month’s challenge was all about quick breads.
November: Creative Quick Breads
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
I’ll be honest in saying that the first two batches I made did NOT turn out. The loaves were flat as pancakes and had a slightly salty/bitter flavor…no thanks!
I put my food scientist thinking cap on and realize that I only used baking soda to leaven the bread. Baking soda is a base (going back to chemistry 101), and in order for the chemical reaction to occur with baking soda to make bread rise while baking it requires an acid. In the third batch I attempted, I added a touch of apple cider vinegar and was quite pleased with the end result.
I wanted to create a bread that was as soft, moist, sweet and flavorful as the wheat-based bread I grew up with. Boy, did I succeed!
Brian and I enjoy this bread topped with peanut butter or almond butter, but honestly it tastes amazing all on it’s own.
- 1 cup pumpkin
- ½ cup almond butter (I used a natural almond butter, homemade would work too)
- ¼ cup coconut flour
- ¼ cup maple syrup
- 3 eggs
- 1 Tbsp coconut oil melted, but cooled
- 1 tsp vanilla
- 1 tsp baking soda
- 2 tsp apple cider vinegar (I prefer unfiltered like Braggs)
- ½ tsp salt
- ¼ tsp cinnamon
- 1 tsp pumpkin pie spice
- Preheat the oven to 350 degrees F.
- Spritz a loaf pan with your favorite non-stick cooking spray (I use spray coconut oil).
- Combine all ingredients in a large bowl and mix until thoroughly combined.
- Pour into the prepared loaf pan and bake at 350 degrees F for 45-50 minutes, or until the outside is golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool thoroughly (2-3 hours) before serving.
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