Honestly, I was really not in the market for another pumpkin recipe. This creation of this recipe can be blamed on the pumpkin shortage scare of 2015.
Early in the fall, I heard rumor of a canned pumpkin shortage, so of course I did what every pumpkin-loving baker/cook would do…I went to the store and purchased copious amounts of canned pumpkin.
While there may actually be a shortage of canned pumpkin, I’m still seeing store shelves stocked with the stuff. Looks like I may have been fooled.
That being said, I absolutely love the nutrient dense winter-squash when incorporated into sweet or savory dishes. So, now that I have a bit of extra pumpkin on hand I’m enjoying the pumpkiny experimentation!
Today is also Recipe Redux Day, and this month’s challenge was all about quick breads.
November: Creative Quick Breads
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
Due to the overabundance of pumpkin I have stocked up on and the fact that the fall season has pumpkin in my mind constantly, I opted to make a grain free version of a classic bread I absolutely adore this time of year…Pumpkin Bread!
I’ll be honest in saying that the first two batches I made did NOT turn out. The loaves were flat as pancakes and had a slightly salty/bitter flavor…no thanks!I put my food scientist thinking cap on and realize that I only used baking soda to leaven the bread. Baking soda is a base (going back to chemistry 101), and in order for the chemical reaction to occur with baking soda to make bread rise while baking it requires an acid. In the third batch I attempted, I added a touch of apple cider vinegar and was quite pleased with the end result.
I wanted to create a bread that was as soft, moist, sweet and flavorful as the wheat-based bread I grew up with. Boy, did I succeed!
The final product is so sweet, cinnamony and moist that I honestly wouldn’t believe that there wasn’t a drop of grains or processed sugars in this bread if I hadn’t made it myself.
Brian and I enjoy this bread topped with peanut butter or almond butter, but honestly it tastes amazing all on it’s own.