Wednesday, March 4, 2009

Pumpkin Bread

Mark and I (and some nameless soul who buys it off me in the black market) have been enjoying homemade pumpkin bread recently. All of the recipes I've found call for cups and cups of sugar! I adapted this recipe to include soaked flour, and much less sugar. It's very dense, but packed with flavor! No pictures because we eat it so fast...

Makes 1 loaf
4 T butter
1/4 c maple syrup
1/4 c honey
1 egg
about 3/4 can of pumpkin puree
1 t vanilla
1 t baking powder
1 t cinnamon
1/4 t sea salt
1/2 t each: allspice, nutmeg, freshly grated ginger
1/4 t cloves

1 c flour
1/2 c plain or vanilla full fat yogurt

Soak flour in yogurt overnight.

Cream butter and sugars.
Add Egg
Add pumpkin and spices til well mixed.

Fold into flour and yogurt mixture.

Bake at 350 for at least an hour, until toothpick comes out clean. I think it comes out best in stoneware, but whatever you have should be fine!

Note: This bread flattens out a bit when you take it out of the oven. It doesn't affect the taste though. I think it might be the soaked flour. I am going to try it with sourdough starter and see how that goes. You might also try adding another t of baking powder.

1 comment:

  1. Looks yummy. Ever tried using this recipe to make muffins?