I love pumpkin! And all things pumpkin spice! Well, not really, I just really love cinnamon and all of those warm fall spices. And I like pumpkin pie, bread, muffins, cookies, and LATTES! Don’t give me any savory pumpkin things though! Anyways, I was super happy to successfully convert my “famous” pumpkin bread recipe that I have been making for years. I developed this recipe to have more pumpkin and spices but less sugar and oil than the typical recipes out there! It was interesting, when I cut the sugar too much, you couldn’t taste the spices as well! So, while this recipe is not even close to low-sugar, compared to other recipes it is! Remember, this makes 3 loaves! Also, I have switched to organic canola oil and this is one of the only recipes I use it for. I am going to experiment with coconut oil and butter soon! Trying to get rid of seed oils due to inflammation.
JEN’S PUMPKIN BREAD
In a large bowl, mix these wet ingredients together well:
1 (29 ounce) can pumpkin puree*
4 eggs
3/4 cup canola oil
2/3 cup water
1 1/4 cup white sugar
1 cup brown sugar
Combines these dry ingredients then add to wet ingredients:
460 grams soft white freshly milled flour**
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
3 tsp cinnamon
1 tsp nutmeg
3/4 tsp cloves
1/2 tsp ginger
1/4 tsp allspice
*If you need to use up to 1/2 cup of the puree for something else, let’s sayyyyy homemade pumpkin spice latte syrup, you can do that. Here’s a great recipe!
**I use Sonora and will be experimenting with a spelt/oat/barley combo soon. If using all-purpose flour and no scale, use 3 1/2 cups and omit the baking powder.
Combine wet and dry ingredients and mix with a spoon or spatula until no flour clumps are left. Let the batter rest for 15 minutes while preheating oven to 325 and prepping 3 loaf pans to be non-stick. The rest time for the batter is crucial for fresh flour folks.
Divide the batter evenly within the loaf pans and bake at 325 for about 55 minutes. I start the toothpick test at 45 but it’s never ready. LOL. I have not nailed down the exact time since I started this new “low and slow” baking at a lower temp for my quick breads. Just keep checking every few minutes. This bread is very moist but the toothpick should not have wet batter on it.
You can TRY to let it cool for a bit if you have more patience than I do! ENJOY!
