This is a quick bread so no kneading required! I just love a slice of spiced cake and I love pumpkin. Both are so comforting. Craving a slice of spiced cake to have with my tea yesterday, I started baking my standby pumpkin spice bread. However, I really didn't want to add all the sugar so I wouldn't feel so guilty about eating that extra slice. Here is my updated recipe with a much smaller amount of sugar and half the oil. I also substituted whole wheat flour for half of the flour requirements. It turned out exceptionally well! Add a little cold butter and marmalade if you want to fancy it up.
Pre-heat oven to 350 F
Grease an 8-inch loaf pan
Ingredients:
1 Cup canned Pumpkin
1/2 Cup dark brown or brown sugar
1/4 Cup Sunflower oil
1/2 Cup whole Milk
2 Large Eggs at room temperature
1 1/2 Teaspoons Vanilla
1 1/2 Cups Unbleached Flour, I use half whole-wheat
3/4 Teaspoon of Sea Salt
2 1/2 Teaspoons of ground Cinnamon
1/2 Teaspoon ground Ginger or freshly grated Ginger root
1/2 Teaspoon freshly ground Nutmeg
1/2 Teaspoon ground Allspice
2 Teaspoons baking powder
1/2 Teaspoon baking soda
Method:
In a large mixing bowl, add the pumpkin, sugar, oil, milk, eggs and vanilla and mix together until well blended. I use a large whisk
Set aside
In a separate bowl, mix together the flour, sea salt, cinnamon, ginger, nutmeg, allspice, baking powder and baking soda with a whisk until well blended
Add these dry ingredients to the wet and with a wooden spoon mix gently until the batter is well blended, but do not overmix
Pour batter into your greased loaf pan
Bake in a pre-heated oven at 350 F for about 40-45 minutes or until a sharp knife comes out clean
You may need a little longer depending upon your oven
Enjoy this wonderful spicy loaf warm with a little cold butter and marmalade
Or cool and wrap for a day or two - the flavours are even better on day 3!
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