October: Obsessed with Pumpkin
October 9th, 2014
Everywhere you look, restaurants and coffee shops have incorporated this fall vegetable into something creative and tasty. Fall brings cooler temperatures, but here in the south, we still feel the heat. How can you incorporate an October treat into your weekly meal plan without sipping on soup (and sweating away)? Pumpkin bread!
Pumpkin bread is easy to bake and then take on the go! Whether you’re rushing to make it to work on time or trying to think of a baked item to bring to a fall tailgate, pumpkin bread will please everyone’s autumn palate.
This recipe, modified from an Alton Brown recipe on The Food Network, is not only delicious, but super easy! We especially love the edition of pumpkin seeds for some added crunch. So grab your Pumpkin Spice Latte and slice a piece of pumpkin bread- it’s that time of year to obsess over pumpkin!
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.
Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan or a muffin pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees and bake for 20 minutes.
Nutrition stats (per slice)
Calories: 205; Fat: 11 grams; Saturated Fat: 1 gram; Protein: 3 grams; Carbohydrates: 26 grams; Sugar: 12 grams; Fiber: 1 gram; Cholesterol: 35 milligrams; Sodium: 154 milligrams