It’s been pumpkin season for about a month. And we’ve been enjoying it at the Saribudak household. Pumpkin lattes, donuts, candles…and now bread!
The other day I read a post on MNR about pairing pumpkin bread and honeycomb. How amazing does that sound? Sadly, I don’t know where to acquire honeycomb in Austin. However, I had some good raw honey, so I decided to just make the pumpkin bread! This is essentially Sarah B’s recipe. I only made a few minor substitutions/changes, so read her version or mine!
- 1/3 cup of milk (almond, soy, etc.)
- 6 T of coconut oil, melted (Can also use any other neutral oil like veg. or canola)
- 6 T of pure maple syrup
- 1 t vanilla extract
- 2 cups of pumpkin puree (I used a fresh pumpkin, but canned works too!)
- 2 cups of flour (Sarah used spelt, but I just used unbleached all-purpose flour)
- 1 t baking soda
- 1 t baking powder
- 1/2 t fine grain sea salt
- 2 t ground cinnamon
- 1 t ground cardamom
- 1/2 t nutmeg
- 1/8 t ground clove
- 1 cup walnuts, chopped
- 1/2 cup of chopped dark chocolate or chocolate chips (optional)
1) First, if you’re using a fresh pumpkin, halve it and cook it in a 400 F oven for about half an hour or until the flesh is tender. (Mine took closer to 40 minutes.)
2) While the pumpkin is baking, mix together the dry ingredients in a large bowl: flour, baking soda, baking powder, salt, and the spices.
3) Take out the pumpkin halves and let cool to room temperature, scoop out the seeds and then spoon the flesh into a high power blender. (Lower oven temp. to 350 F.)
2) Add milk, oil, maple syrup, and vanilla to the pumpkin puree and blend.
4) Pour wet ingredients into dry and stir to combine.
5) Fold in walnuts and chocolate!
6) Pour into a loaf pan (line with baking paper first). Bake at 350 F for about an hour.
7) Let cool a bit and drizzle with honey (or maple syrup/agave) and devour! 🙂