Pumpkin bread
Does freeze? Yes
Ingredients · Servings 8 s
- 225 g (1 1/2 cups) unbleached all-purpose flour
- 10 ml (2 tsp) of baking powder
- 5 ml (1 tsp) of baking soda
- 5 ml (1 tsp) ground cinnamon
- 2.5 ml (1/2 tsp) ground ginger
- 2.5 ml (1/2 tsp) ground cardamom
- 1 ml (1/4 tsp) ground nutmeg
- 1 ml (1/4 tsp) of salt
- 210 g (1 cup) cassonade
- 250 ml (1 cup) of homemade or store-bought pumpkin puree
- 125 ml (1/2 cup) of canola oil
- 2 eggs
- 30 ml (2 tbsp) pumpkin seeds
Method · 1 h 5 min
- Place the rack in the center of the oven. Preheat the oven to 180°C (350°F). Butter or oil a 23 x 13 cm (9 x 5 in) loaf pan and line it with a strip of parchment paper, letting it overhang on two sides.
- In a bowl, mix the flour, baking powder, baking soda, spices and salt.
- In a separate bowl, whisk together the brown sugar, pumpkin puree, oil, and eggs with an electric mixer until the mixture thickens. Using a wooden spoon, stir in the dry ingredients until just combined. Pour the batter into the prepared pan, then sprinkle with pumpkin seeds.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool on a wire rack. Remove from the pan and slice.
Among the things we love about autumn is the pumpkin, which charms with the delicate texture of its flesh. Once Halloween is over, we use its puree in a lentil curry, a hummus dip, or, as here, in a pumpkin bread, where it adds moisture to the dish.
Published in RICARDO Magazine Volume 19 number 8.
Vegetarian
Nut-free
Sans lactose
