PUMPKIN BREAD
I have to tell you this loaf of bread did me proud. Bread can be challenging but this loaf turned out *kiss* *kiss* perfection -- like melt in your mouth, savor each bite and slowly masticate. It's not-too-sweet and the warm spices boost mood like a shot of seretonin.
Loved it plain with a hot cup of Numi Earl Grey tea. It's also delectable and rich with cream cheese, but a lower calorie/fat option would be a dolop of plain Greek or Icelandic yogurt. I like to sweeten mine with stevia and shave real vanilla bean into it but more realistically, I use vanilla or almond extract with a sprinkle of cardamom.
xxoo - christine
Ingredients:
⅓ cup canola oil
½ cup honey
2 eggs
1 cup pumpkin purée
2 teaspoons vanilla extract
2 tablespoons cinnamon, plus more to swirl on top
1 tablespoon ginger
1 tablespoon nutmeg
1 tablespoon cardamom
1¾ cups garbanzo bean flour
1 teaspoon baking soda* (hot water will be added to baking soda)
¼ cup hot water*
Sugar for topping (optional)
Directions:
Preheat oven to 325
Grease a 9x5 bread pan
With hand blender in a medium to large bowl, beat oil and honey, then add in the eggs until well blended
In the same bowl, with a wooden spoon or spatula, stir in pumpkin purée, vanilla, spices and flour
Add baking soda to hot water and stir into the batter
Pour and spread batter into the greased loaf pan
Cover the top of the batter with cinnamon and sugar. use a butter knife to make a swirling design on the top for a pretty visual effect
Bake for 35 - 40 minutes.
This recipe was modified from:
http://cookieandkate.com/2011/whole-wheat-pumpkin-bread/