I love cold and crisp fall days. (Who doesn’t?) And I love this pumpkin bread, thanks to Brooklyn Supper, one of my favorite food blogs. It’s haunted me since I first made it. You may think that you’ve had your fill of pumpkin, but this bread will change your mind about that. It strikes all the right notes – it’s lighter and less sweet than most pumpkin breads, a welcome respite from the heavy treats that we’ll no doubt gorge on over the next six weeks (read: healthier without being boringly so). And it’s cozy and warming and makes your home smell wonderful. And then, there’s this little surprise: a touch of ground black pepper that provides a tiny sharpness but is subtle enough so as to be hard to pin down.
PUMPKIN SPICE BREAD
adapted from Brooklyn Supper via Babble
makes one loaf
1 cup unbleached flour
3/4 cup whole wheat pastry flour
1 cup pureed pumpkin
1 cup turbinado sugar
1/2 cup coarsely chopped walnuts
1/6 cup yogurt (or milk) + 1/6 cup water
1/4 cup olive oil
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp cardamom
1/4 tsp nutmeg
1/2 tsp finely ground black pepper
1/2 tsp vanilla extract
1 tsp salt
Preheat oven to 350 degrees.
Grease a 9×5 inch baking pan.
Combine all the dry ingredients – the flours, sugar, spices and baking soda – in one bowl. In a separate bowl, mix together the pumpkin, eggs, oil, yogurt, water and vanilla extract until fully blended. Fold the dry ingredients into the wet and mix with a large spoon to combine. Mix in the walnuts.
Using a spatula or large spoon, pour batter in loaf pan.
Bake for 60-70 minutes. Use the toothpick test: insert into the middle of the loaf, and if it comes out clean, it’s ready!
Best served warm with some creamy, salty butter! (There goes the healthy element.)