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Stay and Have a Cookie

Amy's Blog

my favorite pumpkin bread (shhhh…it’s whole wheat!)

October29

Pumpkin Bread

I know what you’re thinking…”another pumpkin recipe? c’mon already.” Well, yes. No excuses, except I love this pumpkin bread. I’d rather not tell you how much of it I’ve eaten in the last 3 days. If that’s not what you’re thinking, it might be something like, “eeewww, whole wheat?” And that’s where you would be wrong, very wrong.

Have you heard of Whole Wheat Pastry Flour? If not, this might just rock your world right now. Whole wheat pastry flour is a 100% whole grain flour, that’s made of a soft white wheat. It has a protein content of 9% which lands it in the middle of cake flour and regular all purpose flour. All that means is that it’s a whole grain flour, that you can use in place of regular all-purpose flour, without hardly noticing a difference. I’ve started to use it as a replacement for all purpose flour in our house. I am sure that there are instances where you couldn’t sub it with exact results like the original recipe, but I’ve been really happy with what I’ve tried so far. I love when I can incorporate whole grains without feeling like I’m making a sacrifice of flavor or texture.

Now, back to this pumpkin bread. I originally got this recipe from my friend Courtney that I used to work with, back when I used to work at a large format printer company, of all places. I have loved that recipe and made that recipe time and time again. It’s always a winner, it freezes well(if for some strange reason you don’t just eat it all at once), and it comes together quickly. The other day, I realized I hadn’t made a batch, this fall, and knew that MUST be remedied at once.

When I pulled up the recipe, to see if I had all the ingredients it required, I was struck by how much granulated sugar it had, and that it called for vegetable oil. I’ve been trying to cut back on how much refined sugar we eat in our house, especially in something like this that I would gladly eat for breakfast, which means I would have to let Liam have some with breakfast too. In order to feel a little bit better about having this bread for breakfast, instead of the 3 cups of white granulated sugar, I cut it back to 1 cup of granulated sugar, and 1 1/2 cups of real maple syrup. That also meant cutting back on the water in the recipe, as well as upping the amount of baking soda in the recipe. A little googling is how I found suggestions on how much to adjust everything. Vegetable & Canola oil are things we’ve cut out of our kitchen, the best that we can, because of how refined, processed, and genetically modified they are. An easy swap for the vegetable oil was butter, because of course. When I’m making decisions about food in our house, I’m generally not focusing as much on calorie content but more on the “realness” of it. So, butter is going to win over vegetable oils, shortening, margarine, etc. And of course, I swapped out the all purpose flour in this recipe for my new bff whole wheat pastry flour.

Pumpkin Bread

makes 2 standard size loaves

3 1/2 cups Whole Wheat Pastry Flour
2 3/4 teaspoons Baking Soda
1 1/2 teaspoons Kosher Salt
1 tablespoon Pumpkin Pie Spice
1 cup Butter, at room temperature (I always use salted)
1 cup Granulated Sugar
1 1/2 cups Maple Syrup (the REAL stuff)
4 Eggs1/3 cup Water
1 15oz. can of Pumpkin Puree (NOT PUMPKIN PIE FILLING)

1. Preheat oven to 325 degrees F.

2. Butter and flour 2 standard loaf pans.

3. In a medium sized bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Whisk together(that’s my version of sifting) and set aside.

4. In the bowl of a stand mixer or in a large bowl with an electric mixer, cream together butter and granulated sugar for about a minute or 2 on medium speed.

5. Add the maple syrup, mix, on low, until thoroughly combined.

6. Add the eggs, one at a time, mixing, on low, until combined, between each addition.

7. Add the water, mix, on low, until combined.

8. Turn off the mixer, add about a third of the flour mixture, combine on low. Add the rest of the flour in 2 more additions, in the same way.  Do not overmix. You just want to get it combined.

9. Last, but absolutely not least, add your pumpkin puree, and combine with a spatula.

10. Divide evenly, into the 2 loaf pans, they should be about 3/4 full.

IMG_0324

11. Bake for about an hour, until a toothpick comes out mostly clean, with a few moist crumbs. I usually start checking mine around 50 minutes in.

12. Once you pull it out of the oven, allow to cool completely before cutting into it. I usually let mine cool in the pans.

13. If you want to freeze it, once it is completely cooled, wrap it well in a layer of plastic wrap, and then a couple layers of foil before stashing it away.

IMG_0320

 

This recipe was a fun experiment, especially since it was a success! I’m always hesitant to make big changes in baking, because I know it is such a science, and I’m still learning about how it all connects and works together, but I have to say, I’m quite proud of this one. I love this bread just as much as the original recipe, and I feel a little less guilty when I eat it for breakfast.

love and butter,
amy

posted under baked goods, breakfast

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