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Recipe: Spicy Pumpkin Bread


Posted on October 17


Even though it's still 80 degrees in NorCal, I wanted fall, so I pulled out some pumpkin puree I froze last year to make this spicy pumpkin bread. It comes together quickly so get the oven going immediately. You could use canned pumpkin puree, but it's thicker than roasted, pureed, fresh pumpkin so you may need to back off on the dry ingredients here. It's great toasted with jam or butter for breakfast.

Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.

Servings: 8
Time: About 15 minutes active; less than 90 minutes total

2 eggs
1/3 cup milk (I used soy for the nuttier flavor)
1/4 cup pure maple syrup (no Auntie here)
1/2 cup sugar
2 tablespoons canola oil
2 teaspoons real vanilla extract
1 1/2 cups fresh pumpkin puree
2- 2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt

1. Preheat oven to 350 degrees.

2. In a stand mixer or with hand mixer, beat on medium-high speed eggs, milk, maple syrup, sugar, oil and vanilla extract until well-combined. Scrap down the sides and then add pumpkin puree and mix until well combined.

3. Then add dry ingredients: flour, baking powder, baking soda, cinnamon, allspice, cloves and salt. Scrap down the sides and mix until everything is well incorporated.

4. Spray a 9" loaf pan with cooking spray and then pour the batter in. Bake for 55-65 minutes in the oven until inserted skewer comes out clean. Remove from oven and let sit 5 minutes before turning out. Cut into 8 slices and eat warm or freeze individually for future use.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.

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