This is my favourite time of the year. Chilly weather, leaves falling, spices like cinnamon, nutmeg and cloves, and pumpkin. Lots and lots of pumpkin. Pumpkin smoothies, pumpkin coffees, pumpkin butter and of course, pumpkin loaf. I took a traditional loaf recipe and spread it out into 8 mini loaves. It is a great breakfast bread, or with some icing, it can be turned into a dessert. Either way, you are sure to enjoy it!
- 1 3/4 cups of whole wheat pastry flour
- 1 cup of dark brown sugar
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cloves
- 1/2 teaspoon of pumpkin pie spice
Mix all these dry ingredients together in a large mixing bowl.
- 1 cup of pumpkin puree
- 1/2 cup of canola oil
- 3 tablespoons of maple syrup
- 3 tablespoons of water
Mix all these wet ingredients into a medium sized mixing bowl, and once combined, mix into the large mixing bowl of dry ingredients.
1/2 cup of chopped walnuts
You can fold in a half a cup of chopped walnuts as well, if you choose to add them. They are optional. Other additions could be chocolate chips, hemp seeds or pumpkin seeds.
Oven should be preheated to 350 degrees. Pour prepared mixture into baking pan. Again, this can be a traditional loaf tin or a mini loaf pan, as I used. Bake for 45 minutes, or until the top becomes brown and a fork or a baking pick can be inserted and come out clean. Once removed, let the loaf cool for 15-20 minutes before gently loosening it from the sides of the pan.
I enjoyed the loafs as they are, and for dessert, I added some vanilla frosting on top to sweeten them up a bit! Both options were delicious!