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October 26, 2017

Pumpkin Bread | My Everyday Breakfast this Fall

I've been making Pumpkin Bread all season long.  Like a crazy person.  Seriously, about once a week.  It is so delicious with a hot cup of coffee in the morning.  I'm not a big breakfast person, but this is everything I want in the morning.  I warm it up with a little butter spread on top and enjoy it with my coffee on the back porch.  I've been packing it with nutritional value by making it with lots of walnuts, pecans, pumpkin (obviously) and going a little light on the sugar.  I've even made it with gluten free flour... my first experiment.  I have to say, the bread is so rich and dense, and full of flavor that the flour texture is easily overlooked.  

My Everyday
Pumpkin Bread

3 eggs
3/4 cup brown sugar
1 teaspoon of vanilla
1 cup of pumpkin puree
1/3 cup butter, melted
1 1/2 cups of flour (gluten free, spelt or regular)
1 teaspoon baking soda
1/2 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon of salt
1 cup of nuts (walnut and/or pecans)

Line a loaf pan with parchment paper, preheat oven to 350.
In a mixer or a bowl by hand, mix together eggs, sugar, vanilla and pumpkin.  Next add the butter and mix until combined.  Stir in the flour, soda, baking powder, cinnamon, ginger, salt and nuts.  Stir until just combined.  Pour into pan and bake for 40-45 minutes.  Test with cake tester.

Stock up on my favorite loaf pans, parchment paper and other baking supplies, here >

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