PUMPKIN BREAD
HAPPY FALL EVERYONE!
We're experiencing our first fall like weather, gloomy, rainy, windy and of course leaves blowing everywhere; therefore a perfect day for my first baking project of the season. Pumpkin loaf bread comes to mind and thank goodness I had all of the ingredients at hand. This recipe is something I have put together from three different recipes I had tried before. Also, this recipe makes two loaves and I have one each cast iron and regular non-stick stainless steel pan. After I gathered all of the ingredients I actually took the time to properly prep my pans ahead of time and it made things for smoother at the end 😉. This is a gluten free, sugar free recipe but of course you can make it with regular flour and sugar, same quantities.
Ingredients:
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup ghee
- 1 teaspoon vanilla
- 2/3 cup water
- 1 cup stevia or sugar
- 1 cup light brown sugar
- 15 oz can pumpkin puree
- 3 1/2 cups gluten free flour or regular flour
- 3 1/2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon pumpkin pie spice (cinnamon, nutmeg, ginger, allspice) a combo or any
- 1 1/2 teaspoon salt
- 4 tablespoons pepitas
- 3 tablespoons room temperature butter, 1 1/2 t sugar, 2 t pumpkin pie spice
I lined my loaf pans (2) with parchment paper, one piece along the length and one along the width which makes it easy to lift bread out of pan at the end. In small bowl mix soft butter, 1 1/2 teaspoon sugar and 2 teaspoons pumpkin spice. Apply this paste over the parchment paper.
Heat oven to 350*
Pant roast pepitas with a very small amount of butter, add a little sea salt at end.
In medium bowl combine eggs and sugars, mix well. Add vegetable oil, ghee, vanilla, water and pumpkin puree, combine all ingredients. Add flour, baking powder, baking soda, spice blend and salt. Mix all ingredients till incorporated but don't over blend.
Fill baking pans and smooth top, sprinkle the pepitas mixture and lightly press in. Bake in oven for 50 minutes and check by inserting a toothpick in center and it comes out clean. Cool pans completely then lift parchment paper for easy removal from pan. Enjoy!
PS: note on the two different pans, CAST iron wins!
