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While making this so-incredibly-moist-how-can-it-not-have-any-butter pumpkin bread I got to thinking. About pumpkin that is.

I was thinking about how pumpkin is only eaten in the fall, well pretty much only in the month of October and a few days in November, and I started to feel bad for pumpkin.  Why didn’t pumpkin get to be stocked on a shelf for months at a time with all the other cans or on the kitchen table at least one night a week like broccoli, carrots and onions? Even eggplant, are more commonly eaten.

And then I realized. Pumpkin is special.

Pumpkin is the highlight of the fall season, it’s all the buzz at coffee shops, the special dessert at fancy restaurants, the cheesecake flavor everyone is looking forward to (Meg!) and the absolutely perfect bread flavor. And check out those seeds! Cutest ever.

So basically you owe it to pumpkin to make this bread. Also, I was serious about the no butter thing. Coconut oil. <– I promise you can’t taste it at all. Or the sour cream. But do it. You won’t be sorry!

~l

∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞

pumpkin bread Inspired by Monet’s recipe

makes 4 small loafs or 2 big

dry

3/4 c. whole wheat pastry flour

1 1/4 c. unbleached all-purpose flour

1 c. raw sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/4 tsp freshly grated nutmeg

1/2 tsp ground cinnamon

1/2 c. raw pepitas

wet

1 egg

1/3 c. low-fat sour cream

1/3 c. half and half

1 15oz. can pumpkin

1/4 c. plus 1 Tbsp coconut oil, liquid form (heated and cooled)

1. Preheat oven to 350 °

2. Line bread pans with a few drops of coconut oil.

3. In one bowl sift the dry ingredients together, in another bowl mix the wet ingredients. (If the coconut oil is solid, heat until liquid and let cool before adding it to the wet mixture.)

4. Add the dry ingredients to the wet in parts, about 1/2 c. at a time, until combined. Be careful not to over-mix. Stir in some pepitas, if you want some extra inner crunch.

5. Evenly distribute between the loaf pans, and top with raw pepitas. Really, really good topping!

6. Bake until golden, about 50-55 mins.

7. Check doneness with a sharp utensil.

8. Let cool on an iron rack for about 10 minutes and then remove from pan and let cool completely.

Enjoy!

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