Pumpkin, Maple and Walnut Bread

Pumpkin has entered center stage in my kitchen over the past few weeks. I love it in in all shapes and forms, in soups, salads, sides, mains and especially deserts. I have been trying out lots of recipes recently and this pumpkin bread is one of my newest inventions. I had some roasted pumpkin left over from a major Sunday dinner experiment – a whole stuffed and roasted pumpkin. I filled a rather big white (also called “Ghost” or “Casper”) pumpkin with rice, Moroccan spices, chickpeas and apricots and roasted it for 2 hours. As this was an experiment, I had no clue how much time everything would take to cook, which led to an overcooked pumpkin and undercooked stuffing. Aside from that, the pumpkin also ruptured and all the lovely juices escaped. Not good! I salvaged the whole thing by cooking the stuffing with some of the pumpkin and more chicken stock and turned it into a Moroccan pumpkin risotto. Unusual, not overly attractive, but delicious nonetheless. My kids warned me however to not post this one on my blog, which I reckon was good advice.

The left-over pumpkin was delicious, beautiful dark orange in color and very sweet. Perfect for pumpkin bread. I added some lovely spices to it and sweetened it with maple syrup. It turned out delicious and I can’t wait to make it again. It’s great for breakfast with maple sweetened yogurt or afternoon tea with a dollop of whipped cream.

Note: I made this recipe again with roasted butternut squash. The squash was much moister than the pumpkin I used initially and the bread turned out very “soggy”. My advice would be to either drain the roasted pumpkin/squash over a towel-lined colander for an hour or to use less of it. Another option is to use raw grated pumpkin (a food processor does the trick) the same way you use carrots in a carrot cake. I used this method successfully with 3 cups of raw grated pumpkin. Good luck!

Ingredients

Dry ingredients:

  • 2 cups whole wheat pastry flour or one cup whole wheat and one cup all purpose flour
  • 1/2 cup buckwheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup of lightly toasted, chopped walnuts

Wet ingredients:

  • 1 2/3 cup pureed pumpkin, fresh or canned (15 oz. or 425g)
  • 1 cup Grade B maple syrup
  • 2 eggs
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract

Method

Heat oven to 350F (180C). Lightly grease loaf tin (mine measures 9″x 4″x 4″). Set aside.

In a large mixing bowl, sift together all dry ingredients, except for walnuts.

I another bowl, whisk egg before adding remaining wet ingredients. Mix well.

Fold wet into dry ingredients and add walnuts.

Fill prepared tin and bake on middle rack for an hour or until cake tester inserted into the middle of the bread comes out clean.

Remove from oven. Let cool in pan for 15 minutes before turning bread onto wire rack for further cooling.

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