the leaves are starting to turn here in coastal connecticut, the weather has been gorgeous and sunny with just the right hint of chill in the air, and there really is nothing like perfect fall weather for cooking inspiration. the change in seasons always keeps it interesting. and so i bring you something easy, something healthy and sweet, something to tempt you back into the kitchen.
i could tell you that this pumpkin bread is super healthy, dairy-free, high protein pumpkin bread, but i'd rather omit all that, and just tell you that it is a crowd pleaser and has a light, delicate crumb. this pumpkin bread is great as breakfast, or afternoon tea, or as dessert with some very dairy, freshly whipped cream, my family likes it best gently toasted with a large melty slab of danish butter.
fruit and baking soda breads are an easy baking category to master, and a popular favorite: banana bread, cranberry orange bread, zucchini bread, and my current favorite, pumpkin bread. they take nearly an hour to bake but can be pulled together easily in 10-15 minutes.
preheat oven to 350 degrees f
3 cups flour (in this case i used 1/2 cup teff flour,* 1 cup oat flour, 1.5 cups all purpose flour, i like a little variation in flour, you could easily use just all purpose flour)
1 tsp salt
1 tsp baking soda
1 tsp double acting baking powder
1/2 tsp ground ginger
1/2 teaspoon allspice
1 can pureed pumpkin
1/2 cup soy milk
1 1/4 cups brown sugar or palm sugar
1/4 cup olive oil
1 teaspoon vanilla extract
1 tsp oats
1 tsp pumpkin seeds
oil a loaf pan. set aside. in a medium bowl whisk dry ingredients. in a separate bowl, whisk together pumpkin, sugar, eggs, milk, vanilla, and olive oil. add dry mixture, stir briefly to just combine. place batter in prepared pan, sprinkle the top with pumpkin seeds and oats, bake 50- 55 minutes at 350, until a toothpick or cake tester comes out clean. allow to cool for about 15 minutes. invert pan to transfer loaf to a cooling rack and then serving dish. slice and serve.
optional mix ins: 1/2 cup medjool dates, chopped, 1/2 cup chopped pecans or 1/2 cup chopped walnuts.
*teff flour is a high protein, high iron flour made from a tiny grain from ethiopia. it is exceptionally nutritious and high in fiber relative to other grains. it has an interesting nutty flavor and a very light texture and you can substitute up to 1/4 cup of teff flour per cup of all purpose flour in most baked goods for added nutrition.