RECIPE
ADAPTABLE PUMPKIN BREAD (adapted from Joy of Cooking)
*Plan ahead and leave out 6 T of butter to soften
Preheat oven to 350 degrees
Grease a 9x5" bread pan
Whisk together in a med bowl:
1/3 cup of all purpose flour*
1/3 cup of brown rice flour*
1/3 cup of oat flour*
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger (if fresh use 1/2 teas)
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp baking powder
*You may use whatever flour combination you prefer, or simply 1 1/2 cups of all purpose flour. This combination worked well for me in this recipe.
Combine in a small bowl:
1/3 cup of milk (I used rice milk - any kind of milk or even water would work)
1/2 tsp vanilla
In a large bowl:
Beat with a rubber spatula or mixer:
6 T of unsalted butter until creamy
Gradually add:
3/4 cup of coconut sugar
approx 1/4 cup of honey and/or maple syrup
Beat in 2 eggs ONE AT A TIME.
Add 1 cup of pumpkin puree (delicate squash, yam or sweet potatoes are also excellent substitutions) and combine.
When well combined (mixture will be lumpy):
add 1/3 portion the dry ingredient mixture and mix
add 1/2 liquid (milk/vanilla) mixture and mix
add 1/3 portion the dry ingredient mixture and mix
add 1/2 liquid (milk/vanilla) mixture and mix
add 1/3 portion the dry ingredient mixture and mix
scrape the batter into the prepared bread pan and spread evenly.
Sprinkle pepitas and a big pinch of sugar (your choice) on top.
Pop in the oven and bake for 1 hour or until a knife comes out reasonably clean!
I used a rubber spatula and whisk for this recipe and it was fine. No electrical appliances needed.
(half was eaten before I could take this photo!)