Pumpkin bread really complements the October chill in the air. And we’re living in the golden age of pumpkin bread. Even just a few years ago, you couldn’t really buy a good pumpkin in the store. Grocery store pumpkins were strictly for carving and maybe toasting the seeds. When you wanted to bake with pumpkin, you had no choice but canned. But now, with the boom in farmers’ markets and the expanded offerings in grocery store produce sections, you can find varieties like the sugar pie pumpkin pretty easily and they taste great, even without a lot of sugar.
This pumpkin bread is hearty and sweet, but with whole grains and no sugar, it’s a healthy treat for lunch or an afternoon snack. The ginger and fresh pepper pack a little bit of surprise, but they don’t overwhelm it at all.
Quick breads make it easy to involve your kids in the cooking process. Just measure out the ingredients before you begin and let the little ones in your home dump and stir it all together. Our daughter always takes a special pride in the things she makes with us.
Pumpkin Spice Bread
makes 1 loaf
1 cup all-purpose flour
3/4 cup quinoa flour
3/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/6 cup olive oil
1 cup honey (1 1/2 cups for a sweeter bread)
1 cup pureed pumpkin or squash
1/6 cup water
1/6 cup buttermilk, yogurt or milk
Preheat the oven to 350 degrees. Grease a 9 x 5” bread pan and set aside.
Combine the flours, baking soda, spices and salt in a medium bowl. Combine the oil, honey, squash, and eggs in a medium bowl and whisk until everything is fully incorporated. Slowly fold the dry ingredients into the wet. Then combine the water and buttermilk and fold into the batter.
Spoon batter into prepared baking dish, and bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.