Pumpkin bread

There are so many delicious things about fall.

Cinnamon sugar dusted apple pie.

Freshly roasted pumpkin.

Warm or cold unpressed apple cider.

I love apples and pumpkin and wanted to get in on celebrating all things pumpkin. While Halloween and pumpkin picking may not be in peak season, pumpkin is still found everywhere. This is also a great, easy Thanksgiving or holiday dinner treat. We actually eat pumpkin all year round and I prefer the small Japanese pumpkin. It’s delicious and easy to prepare and I often throw it in the oven with a touch of oil to roast it (skin and all!) It is a food superstar and is a fabulous source of beta-carotene which converts into vitamin A (which offer protection against heart disease and aging), fiber, vitamin C, and potassium (wonderful in protecting bone density, maintaining muscle mass, and fighting against hypertension).
So yep, pumpkin is always a tasty and fabulous food to eat. I wanted to use pumpkin in different ways (my pumpkin whoopie pies were my last delicious adventure in that direction) and settled on a nice pumpkin bread. It’s easy to make, easy to eat, and let’s face it any sweet bread is another term for cake!

I used this recipe as the inspiration, but wanted to make it mildly healthier so I replaced half the sugar with a combination of honey and maple syrup. I think these two flavors also added to a richer flavor in the cake.
So go on and indulge in pumpkin any time of year for a taste of autumn.

Table of Contents

Pumpkin bread

Ingredients

1 1/2 cup pumpkin

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ginger 12 tablespoons butter, room temperature or melted

1 cup sugar

1/2 cup honey

1/4 cup maple syrup 3 eggs

Preparation

Preheat the oven to 375 degrees. Butter and flour square baking pan.

Combine flour, baking powder, salt and ginger and set aside. Whisk together sugar, honey, maple syrup, eggs, and pumpkin. Add in to flour mixture.

Put mixture into prepared pan and bake until knife inserted into center of cake comes out clean, about 35 minutes. Remove from oven and cool for at least 15 minutes. Enjoy!