I can't believe the summer is gone already. The sunlight that used to peer through my window and help me rise for an early run has retreated, making getting out of bed each morning just a little less appealing with each extra second of sleep-filled-potential darkness. However, the cool, crisp air has been lending itself to some great runs and has been a definite welcomed change from the humid mornings of the last three or more months.
Yesterday, I woke a little later than usual. The sun was already up and peeking through my window. A cool breeze was blowing gently over me as I lay all cozy and warm beneath the covers. I wanted to get up and make something that would help capture that lovely essence of fall - the warmth of the changing leaves and changing temperatures, as the last warm rays of the summer sun start to give way to the transition into a cold winter. Something that would be cozy, and delicious, and make me welcome fall despite its role as a harbinger of winter. This pumpkin bread was just perfect. Pumkiny, slightly sweet, wonderfully moist, just a slight surprise of occasional crunch. Served warm with a steaming cup of tea...yea, I think I'm ok with fall. :)
"Hello Fall" Pumpkin Bread
makes one regular-sized loaf; adapted from Peas and Thank You
For the Bread:
1 cup oat flour (or finely ground oats)
1/2 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/3 cup milk (dairy or other)
1 cup pumpkin puree
1/4 cup butter, melted
1/4ish cup honey (I used just slightly more than a 1/4 cup)
1 1/2 tbs molasses (you could use brown sugar, but molasses is yummier and has a TON of vitamins and minerals)
Swirl and Topping:
2 tbs cane sugar (regular works)
2 tbs butter, melted
2 tbs oat flour or wheat germ
3 tbs oats, NOT ground
2 tsp cinnamon
1-2 tbs chopped pecans
Heat the oven to about 325*. Grease or line with parchment a regular-size loaf pan. Mix all the dry ingredients for the bread together in a large bowl. Combine all the moist ingredients for the bread in a small bowl. Fold wet into dry.
Scoop half of the batter into the loaf pan, spreading evenly. Make up your swirl/topping mixture. Sprinkle half of it over the batter now spread into the loaf pan. Swirl around with a knife. Pour the remaining batter on into the loaf pan and top with the rest of the swirl/topping mixture.
Bake for about 45-60 minutes (original recipe said 60, mine took closer to 45), or until a toothpick inserted into the center comes out clean. Allow to sit in the pan on a cooling rack for about ten minutes before removing and slicing. Try to consume in more than one sitting....I dare you.
"Hello Fall" Pumpkin Bread
makes one regular-sized loaf; adapted from Peas and Thank You
For the Bread:
1 cup oat flour (or finely ground oats)
1/2 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/3 cup milk (dairy or other)
1 cup pumpkin puree
1/4 cup butter, melted
1/4ish cup honey (I used just slightly more than a 1/4 cup)
1 1/2 tbs molasses (you could use brown sugar, but molasses is yummier and has a TON of vitamins and minerals)
Swirl and Topping:
2 tbs cane sugar (regular works)
2 tbs butter, melted
2 tbs oat flour or wheat germ
3 tbs oats, NOT ground
2 tsp cinnamon
1-2 tbs chopped pecans
Heat the oven to about 325*. Grease or line with parchment a regular-size loaf pan. Mix all the dry ingredients for the bread together in a large bowl. Combine all the moist ingredients for the bread in a small bowl. Fold wet into dry.
Scoop half of the batter into the loaf pan, spreading evenly. Make up your swirl/topping mixture. Sprinkle half of it over the batter now spread into the loaf pan. Swirl around with a knife. Pour the remaining batter on into the loaf pan and top with the rest of the swirl/topping mixture.
Bake for about 45-60 minutes (original recipe said 60, mine took closer to 45), or until a toothpick inserted into the center comes out clean. Allow to sit in the pan on a cooling rack for about ten minutes before removing and slicing. Try to consume in more than one sitting....I dare you.
