Pumpkin Bread

Pumpkin Bread with PecansA can of pumpkin puree beckoned us for several days.

‘Bake with me’ it whispered. ‘Just imagine…warm pumpkin bread’ it promised.

It didn’t have to whisper long.

Fortunately I have a daughter who loves to bake and we set out to find a recipe we wanted to try. We finally hit on one we found on the my baking addiction blog. And of course we promptly altered it. We added stuff, reduced stuff, and altogether messed with it. And it was delicious. We don’t like very sweet breads, and this was perfect in our opinion.

Here, without further ado is the recipe as adapted by us.

Pumpkin bread

1 can pumpkin puree (not pie filling)
4 eggs
1/2 cup organic coconut oil
1/2 cup organic unsweetened apple sauce
2/3 cup water
1 tbsp. organic apple cider vinegar
3 teaspoons pure vanilla extract
2 1/2 cups turbinado sugar
2 1/2 cups organic unbleached all-purpose flour
1 cup organic whole wheat pastry flour
1/2 cup organic ground flax seed
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 generous tablespoons pumpkin pie spice
3/4 cup chopped pecan or walnut pieces * (optional)
A few pecans to decorate the top with, along with some more turbinado sugar.

*Chocolate chips, craisins, raisins, etc all would make fun additions.

Grease and flour two loaf pans. Preheat oven to 350 Degrees Fahrenheit. If you are using dark pans or the glass kind reduce to 335 Degrees to avoid burning.

In your stand mixer with the paddle attachment blend all the wet ingredients along with the sugar.

In a separate bowl combine all dry ingredients save for the nuts.

Stir the dry ingredients into the wet ingredients and blend. Don’t over mix. Add the nuts or other ingredients and stir to mix. Divide batter into the two prepared loaf pans, decorate top with nuts and sprinkle with turbinado sugar. Bake for 55-65 minutes or until done.

Allow to cool and share with those you love 🙂

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