Pumpkin Bread

Pumpkin Bread. Finally. Last year I attempted to make some pumpkin bread that turned out really mushy. Maybe I wanted too much back then. I tried a no-sugar and vegan version, subbing sugar and eggs with bananas, wasn’t using any gluten flours etc. And it really wasn’t good. It was a weird banana-pumpkin-mash. Meh. I was so unhappy with the result I didn’t want to do another pumpkin bread that year. But, I had some time to grieve and now I am over it.

But anyway this time I wanted to try a bit more of a classic version. And it turned out waaayyyy better.

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With a nice texture and pumpkin flavor perfect for autumn, but the spices used also remind you that Christmas isn’t that far away anymore.

 

For this recipe there are also two options, a one that uses dairy and a dairy-free version. The dairy free version will also have a slight coconut taste due to the coconut oil. I guess other vegetable oil would work as well though, but I am just guessing here.

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Recipe

prep time:about 15 minutes +++ yields: one smaller loaf

Ingredients

  • 1 ½ Cup / 200g flour (I have used a mix of whole wheat and white flour)
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • pinch of salt
  • 1 stick + 1 Tbsp. /120g soft butter or ½ Cup coconut oil
  • ¾ Cup / 160g brown sugar
  • 2 eggs
  • 1 Cup / 260g pumpkin puree
  • ¼ Cup / 60ml milk or oat milk
  • 1 Tbsp. honey
  • about half a bar coarsely chopped dark chocolate (optional)

Instructions

In a small bowl mix together the flour, baking powder, cinnamon, nutmeg, ginger and salt. Set aside.

In a medium to big bowl cream together the butter and sugar with a mixer. Beat in the eggs, one after the other. Scrape down the sides of the bowl as needed. Then add the pumpkin puree, milk and honey and mix again until evenly distributed.

Add the flour-mixture to the rest of the dough. Mix until evenly distributed.

Fold in the chocolate if desired.

Pour the dough into a greased baking pan. I chose a rectangular loaf pan that was about 20cm / 8” long.

Bake at 180°C for about 75 minutes. Check with a toothpick. If the top gets too dark, cover with some aluminum foil.

Take out and let cool slightly.

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