This is what I’m making tonight:
Pumpkin Spice Bread from the Post-Punk Kitchen
prep time: 10 minutes (this was kind of a joke because I don’t have a sifter so I pushed flour through a sieve for about 20 minutes!) | cooking time: 1 hour | makes about 12 slices
8 1/2 x 4 1/2 loaf pan
2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
2 cups canned pumpkin
1/2 cup pure maple syrup
1/4 cup apple butter
1 tablespoon canola oil
1 tsp vanilla extract
1 cup golden seedless raisins
Preheat oven to 350, mist an 8 1/2 x 4 1/2 loaf pan w/ nonstick cooking spray
In a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
Combine the wet ingredients in a mixing bowl and whisk together very well
Pour the wet into the dry ingredients until everything is evenly moistened (the batter will be stiff). Fold in the raisins.
Spoon batter into loaf pan, distribute evenly along the length of the pan but don’t spread the batter to the edges, that will happen as it is baking. Bake for 50 minutes to an hour until a knife comes out clean.
Remove bread from oven and turn the bread out of the loaf pan onto a cooling rack. Wait until bread cools before slicing. If you have left overs, wrap in plastic and it should keep for about a week.
|This delicious treat is also suprisingly low in fat. I like it smothered in apple butter. Warning: your kitchen will smell insanely good while this is baking, so lock your doors lest your neighbors try to invade|