Dandelions & Dates

Pumpkin bread is a fall favorite for many, and this recipe is sure to become a go-to for anyone who loves a moist and flavorful bread. Originally given to me by my friend Phyllis from Grand Bay/Westfield, NB, this recipe has been modified to add a few extra ingredients to make it even better if you love of ginger, molasses, and the essence of vanilla as much as I do. I hope you don’t mind Phyllis 😉  These flavors  inspired me to tweak the recipe, and the result is a deliciously spiced and moist pumpkin bread that can even stand up to toasting. This recipe yields 3-4 medium or large loaves, so it’s perfect for sharing with friends and family or for freezing for later.

Here’s the recipe for this easy pumpkin bread: *Tips at bottom of post

Add all the wet ingredients into a bowl or a bowl of a stand mixer with the paddle attachment attached.
Blend on low to medium speed until combinedWhisk all the dry ingredients together until combined Add all the dry to the bowl. Mix on low for 30-40 seconds or until all the dry ingredients are incorporatedPreferably line a bread pan with parchment or (*if you don’t have sparingly rub a small amount of vegan butter to coat the pan and coat with 1 Tbsp of flour.  Shake to disperse flour around the pan.)
Use a spatula to scrape the sides of the bowl to make sure all the ingredients are combined.  If you are adding chocolate chips or chopped nuts, stir them in now. Divide the batter evenly between the pans, place in the preheated oven for 1 hour – 1 hour and 15 minutes.  Remove from the oven and let sit in the pan for 6-7 minutes before removing from the pan and place on a cooling rack.  You will know when the bread is finished cooking as the top will be deep golden brown and the will bounce back if touched gently.  The hard part here is waiting to let the bread cool…..

Enjoy!
TIPS:

Here are a few tips and tricks I’ve learned to making sweet breads or loaves like Pumpkin or My Banana Bread Recipe

1. Baking at a lower temperature for a few minutes longer. This helps prevent cracked tops in your loaf as the inside will cook closer to the same speed as the outside. If you bake at high temperatures the outside will  overcook before the inside is finished rising. This is what causes the crack. The steam and rising try to burst through the crust.

2. If you are using glass baking pan vs a metal pan. – most recipes are for metal baking tins and there baking temperature and times are set for those. You will need to decrease you baking temperature and time to get the same results when using a glass pan as glass retains and conducts heat this making the bread, cake, or loaf cooks faster than a tin.

3. Slightly overcooked loaf. This loaf may seem dry in texture if cut shortly after cooking. I find that the moisture from the banana will spread and soften if wrapped and sealed over night. The next day the crust will be as tender as the center.

4.  Wrapping the cooled loaf with plastic wrap and placing in a large ziplock container will ensure freshness for freezing for 3-4 months or longer.  Remove from the freezer and defrost on the counter for a few hours before needed.

5. If you have a mini loaf pan, bake mini loaves, wrap in plastic wrap and place in lunches.

One of my favorite things about this pumpkin bread recipe is that it’s easily customizable. Sometimes I’ll swap out the nuts for dried cranberries or add in some shredded coconut. It’s fun to experiment and see what new flavors you can create. Plus, it’s a great way to use up any ingredients you might have on hand. I love being able to whip up a batch of this bread on a whim, especially during the fall when pumpkin is in season. It’s perfect for sharing with friends and family or just enjoying on a lazy Sunday morning with a cup of coffee.