I'd made Pumpkin Spice Muffins before. However, this time, I wanted a loaf, and of course, I had to make some changes. :) This time, I used brown sugar and cardamom as well as butter for increased flavor. I'm not sure why I used so many spices since the coffee grinder broke and I was left with mortar and pestle! I guess I just forgot we didn't have an operational one anymore. Luckily, we got another one now, so I'll have it if I want to make this bread again. :)
What are your favorite spices for baking? How do you grind them?
Spiced Pumpkin Bread
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 1 loaf
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 240 grams | 2 cups | flour | I used half whole wheat and half white. | ||
| 4 teaspoons | cinnamon | ||||
| 1 teaspoon | baking soda | ||||
| 1/4 teaspoon | baking powder | ||||
| 1/2 teaspoon | salt | ||||
| 1/4 cup | brown sugar | ||||
| 1/4 cup | butter | ||||
| 3 | eggs | ||||
| 1/2 teaspoon | nutmeg, grated | ||||
| 1 teaspoon | allspice, ground | ||||
| 1 teaspoon | ginger, grated | ||||
| 1 teaspoon | cloves, ground | ||||
| 1 teaspoon | vanilla extract | ||||
| 838 grams | 30 ounces | pumpkin puree | |||
| 83 grams | 2/3 cup | walnuts, chopped | |||
| 1/2 teaspoon | cardamom, ground | ||||
| 10 grams | 1/8 cup | oatmeal |
Methods:
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1. Gather all materials. |
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2. Form Wet Team by mixing pumpkin, eggs, butter, sugar, spices, walnuts, and vanilla. |
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3. Form Dry Team by combining flour, baking soda, baking powder, and salt. Mix Wet and Dry Teams. |
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4. Pour into loaf pan, and then top with oatmeal. Bake at 350F until done, approximately 55 minutes. |
Shared with: Wonderful Wednesday, What's Cookin' Wednesday, Creative Ways, Throwback Thursday, Happiness is Homemade, Nifty Thrifty Sunday, Over the Moon, What's for Dinner?, Melt in Your Mouth Monday, What'd You Do This Weekend?
I so have to make this!!!!! Pinning! So,...I hate to admit it, but I use spices straight from the jar. I never grind my own. I do try to use vanilla beans when I can. But, other than that,...straight from the jar. Thank you for this recipe! I'll try it with butternut squash since it is really hard to get "true" pumpkin in France. So, I was thinking of leaving the walnuts out. What would that do to the bread?
ReplyDeleteThen that's just one less step you have to do to make this spiced pumpkin bread! :) I bet butternut squash would taste wonderful in this bread. I'd make that tradeoff to live in France! The walnuts just give the bread additional texture and a bit of nutty flavor. You should be able to make the bread perfectly fine without them. :) Let me know what you think once you've given it a try! :)
ReplyDeleteHope you enjoy it! Jealous of your new oven. Good luck baking with it! :)
ReplyDeleteWoohoo! I'll be sure to stop by. Thanks for the feature. :)
ReplyDeleteCJ - this looks really good - a beautiful loaf of goodness! Thanks for sharing on the What's for Dinner link up!
ReplyDeleteWe enjoyed it and hope you do too! :)
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