As soon as September rolls in, this particular flavour comes out -- it appears in our lattes, pancakes, butters, pies, cakes, muffins, breads and soups. Not just at home, either. From the coffee shop around the corner to the supermarket across the street, pumpkin is popping up in everything. Personally, I'm not one to complain. The deep yet mild and earthy flavour of pumpkin is one of my favorites. I've always held a secret spot in my heart for pumpkin muffins, rich with spices and nuts. Now that October has come to stay, people are truly going pumpkin crazy. The pumpkin craze snuck into our house last week in a batch of muffins, and this week, in a bread. This quickbread is whole-wheat, dense and bursting with hints of cinnamon and nutmeg. It only takes one bowl to prepare. Once I had slid it into the oven, the house began to smell like we lived in a harvest festival. Today, I'm going to share this bread with you. I highly advise you to rush over to the grocery, grab a can of pumpkin puree (and hopefully pay for it, if that's your thing) and make this delicious loaf.
Whole Wheat Pumpkin Bread
1/3 cup coconut or vegetable oil
1/2 cup raw honey
1 cup pumpkin puree
1 tsp vanilla extract
1 3/4 cups whole wheat pastry flour
1/2 tsp salt
1/2 tsp cinnamon, plus more to swirl on top
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp baking soda
1/4 cup hot water
Preheat oven to 375 F.
In a large bowl, beat oil and honey together.
Add eggs, and mix well.
Stir in pumpkin puree and vanilla, then stir in flour, salt, cinnamon, ginger, nutmeg and allspice.
Add baking soda to the hot water, stir to mix, and then add to batter.
Spread batter into greased 9 x 5 inch loaf pan.
Sprinkle with cinnamon.
Bake for 55 minutes to an hour and 5 minutes. Bread is done when toothpick inserted in the top comes out clean. If the top of the bread jiggles when you take it out, it's definitely not done.
Cool for at least 1/2 hour before slicing.
Enjoy the pumpkin craze, friends!