“I’m so glad I live in a place where there are Octobers.”
L.M. Montgomery – Anne of Green Gables
Perfect Spicy Pumpkin Bread
I have a silent argument with myself at this time every year – To make something Pumpkin or Not to make something Pumpkin – I’ve written previously about how annoyed I am at the gross overuse of pumpkin spice in October. I mean honestly, it’s like it’s a law or something! But the fact remains that pumpkin is pretty delicious when handled with the dignity it deserves. And yes I do believe that pumpkins deserve to be treated with dignity, and that includes being carved into something scary on the 31st instead of something cute.
Now, about this recipe… here’s the thing… it is NOT a healthy treat… like not by a long shot and I’m not going to pretend that it is. I replaced the white sugar with honey in my bid to reduce the amount of processed sugar I use… and NO, it’s NOT because I believe some recent questionable reports that white sugar is the devil and as addictive as heroin as some fanatics will have you believe, but it IS because I prefer to use a more natural product when possible. I also ramped up the spices by like 300% and I think it’s a massive improvement!
Another truly important thing to note is that this recipe calls for pumpkin puree NOT pumpkin pie filling which is pre-spiced and has added crap that isn’t necessary. but it is originally a Paula Deen recipe and as such, it’s pretty much the least healthy thing you can eat but it is also a lovely decadent treat when you’re up for one!
This bread, and I’ve called it bread as I’ve chosen not to ice it which in my opinion makes it more of a cake, which is not to say that you SHOULDN’T ice it… go for it, if that’s your thing – but I digress – This bread tastes like PUMPKIN! It’s super with a cup of tea or coffee or as a little sweet hit after dinner without being cloying. Even that word is, well, cloying.
I think leaving out both menu suggestions and wine pairing this week requires no explanation, and I’m happy to report that I’ll be at our resident wine expert’s place over this long weekend and you’ll remember the last time he cooked for us! I can’t wait to let you all know what he served. Stay tuned!
And so I leave you on this beautiful Canadian Thanksgiving weekend with an elegant pumpkin recipe and a wish for you to enjoy this wonderful holiday with those you love.
Enjoy & Namaste!
- 4 eggs
- 1½ cups honey
- 1 cup vegetable oil
- 1 - 14 oz tin pumpkin puree * Not pie filling*
- 2 cups AP flour OPTIONAL substitution of whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- ½ tsp ground ginger
- Preheat oven to 350° F
- Combine eggs, sugar, oil and pumpkin purée in a bowl or stand mixer and blend until light
Meanwhilecombine dry ingredients in a bowl and whisk to evenly distribute ingredients
- Gradually add dry ingredients to wet and continue beating until well combined, scraping sides of bowl as needed.
- Line a 13' x 10' rectangular baking tin with parchment. Pour in batter and bake for 30 minutes or until toothpick comes out clean.