Monday, October 13, 2014

Whole Wheat Pumpkin Bread

Did I really eat all those things in Portland? How am I not as big as a house?! Must be all the walking we did! Well, it's back to sensible eating for me; veggie chili, pasta puttanesca and whole wheat pumpkin bread.  OK, that last one is a bit on the sweet side but it is made with whole wheat flour, whole wheat pastry flour, that is.
Around this time of year everything comes in pumpkin spice flavor, even some things that have absolutely no reason, in my opinion,  to ever come in pumpkin spice flavor, ever!  If you're going to put pumpkin spice in something, make sure it has pumpkin in it.  If you want pumpkin spice flavor stick with the basics and it doesn't come any more basic than this fool proof, stays moist forever, bread.  End rant, although here is a hilarious bit that backs me up.

What is pumpkin spice anyway?  A mixture of cinnamon, ginger, nutmeg, cloves and allspice blended in some golden ratio that starts with cinnamon and decreases for each spice that follows?  What if you like ginger more than cinnamon or don't like cloves at all?   This recipe calls for 1 teaspoon of pumpkin spice as a guide.  Of course, you're free to mix up your own batch as you see fit or add a smig extra, or less, of one or another.  Personally I added a little more ginger and nutmeg.

Forgive my lapse in memory but this is one of those recipes that's just always been in the box, from whence I know not.  As I mentioned it's sweet, I wouldn't recommend having it for breakfast, of course that's up to you.  If you want deliciousness for breakfast, then go for it.  I mean, it does have a good amount of fiber thanks to the pumpkin and whole wheat, but it's also dense, super moist and studded with dark and golden raisins (or try dried cranberries, or dried cherries).  Best of all, the pumpkin spice is perfectly apropos.

whole wheat pumpkin bread

1 & 3/4 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon pumpkin spice

6 tablespoons vegetable oil
1 cup canned pumpkin
2 eggs
1 &1/3 cup raw can sugar
1/3 cup milk
3/4 cup raisins (plumped in 1/4 cup boiling water and drained)

Preheat oven to 350 degrees; butter and flour a 4 by 6 inch loaf pan.

In a large bowl whisk together flour, baking soda, baking powder, salt and pumpkin spice.  In a medium bowl whisk together oil, pumpkin, eggs, sugar, milk and plumped raisins.  

Pour batter into prepared loaf pan.  Bake for 45 to 55 minutes our until cake tester inserted into bread comes out clean.

Cool on wire rack for a few minutes and then remove from pan.  Cool before slicing.  

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