The basic for a traditional loaf of Pumpkin Bread, with a healthy twist!
1 1/2 cups unbleached white or whole wheat flour, your choice
1/2 teaspoon salt
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup Carothers’ Olive Oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg, fresh ground preferred (!)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts
You can substitute pumpkin pie spice for the nutmeg, cinnamon and allspice. You can also add a cup of cranberries, dried, cherries or raisins for variety.
Preheat oven to 350* and generously coat the inside of a 9″x5″x3″ loaf pan with your preferred cooking spray or oil. Use a non-stick pan if you have one.
Sift together flour, salt, sugar and baking soda. Set aside your dry ingredients.
Mix the pumpkin, oil, eggs, water and spices thoroughly. Combine your wet ingredients with the dry ingredients, mix lightly. Fold in the nuts and berries and pour the batter into your prepared pan
Bake the bread for 50-6- minutes until a toothpick or knife inserted in the center of the loaf comes out clean. If the loaf is browning too quickly on tip, you can cover it with foil for the last ten to 15 minutes of baking.
Turn your pumpkin bread out of the pan and let it cool on a wire rack. Quick breads taste great warm but will crumble badly when you cut them too soon, before completely cooling. This bread will taste best after sitting for several hours or overnight, allowing flavors to “marry”.