For the last two weeks, I have been trying to share with you a recipe for Pumpkin Loaf. Seemed easy — yet, it took three attempts to pull it off.
The first loaf, I just used my perfect Banana Bread recipe and doctored it up a bit, replacing the banana with pumpkin and adding pumpkin pie spice for flavor. While edible, and we certainly had no trouble polishing it off, it wasn’t quite right. Wrong texture, and the spice you would expect from pumpkin pie was not prominent enough.
The second version, I simplified the process so much that I ended up with a dense, yet weirdly moist and gummy loaf — we did not eat that one.
So, on to the third iteration. Thankfully it was perfect! I learned a few things too. For instance, canned pumpkin has a kind of strange texture, so add some applesauce to compensate, throw in a bunch of nuts and seeds to make it interesting, use cinnamon, ground ginger, nutmeg, and ground cloves instead of store-bought pumpkin pie spice, and finally throw a dusting of sugar on top just before popping it into the oven, for a nice sweet crisp crust.
- 3/4 cup of pumpkin puree
- 1/2 cup applesauce
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 6 tablespoons butter, melted and cooled
- 2 large eggs, at room temperature, or egg replacer or flax eggs
- 1 teaspoon vanilla
- 1 cup gluten free all purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup pumpkin seeds, unsalted
- 1/4 cup currants
- 2 tablespoons sugar for dusting
- A handful of pumpkin seeds and currants for sprinkling on top