The fall is here and the weekend is on the way, it is the perfect time to chill at home by the fireplace with hot drinks, new books, good friends and fall bakery desserts. The time has come for something different, so let bring on the sweet pumpkin bread and in about an hour your whole house will be smelling of sweet autumn spices.
For one pan (35cm x 14cm) you will need:
- 1 or 2 pieces of oil- papers for the pan (using those you avoid to butter the pan, and you manage easily to take the loaf out of the pan without risking to turn it into pieces even when it is still hot).
- 4 eggs
- 1 1/2 teacup coconut oil or corn oil
- 2 teacups grated pumpkin (that will keep the bread enough moist)
- 1 1/2 teacups honey or raw sugar or agave syrup (up to 2 teacups optional)
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 almost teacups wholemeal flour or oat-flour
- pumpkin seeds for inside the mixture and also for lacing the loaf on the bakery pan (raisins or cranberries optional).
Instructions:
Preheat the oven to 175 degrees and put the oil-papers into the pan to be ready.
Combine the flour, salt, baking powder, baking soda, and all the spices into a bowl. Beat the eggs well into another bowl, add the honey, oil, and grated pumpkin and mix all well with a spatula. In case you use raw sugar it would be better to mix it with the eggs into an electric mixer, then add the oil and grated pumpkin and mix all with a spatula. Add the pumpkin seeds and work the mixture lightly for few more minutes.
Combine the two mixtures, mix both well till they become one. Put it into the pan and sprinkle it with pumpkin seeds. Bake it at 175 degrees into the oven for about one hour and a half depending on your oven. Because the grated pumpkin keeps enough moisture, it will need more baking time until the toothpick comes out clean. In case there is already a crispy crust outside, and needs some time more to be ready inside, cover it with foil paper and continue baking.
When it is ready, let it cool for 5 minutes and if you used an oil paper you can take it very easily out of the pan, cut into slices and serve. If it lasts for more than a day, you can toast the slices to get the same fresh-baked effect as when it got out of the oven.
Good luck! If you have any leftovers, please let me know!!!
