Sunday, November 2, 2008

Pumpkin Spread Bread

Having just made a mondo batch of pumpkin butter, I am using it quite liberally. If you don't have pumpkin butter, you could use pumpkin pie filling, or better just boil down pumpkin and sweeten with agave or honey. This bread is super moist and not too sweet, it is a great base to start with: chocolate chip-walnut and currant-coconut are nice additions. Also having preserved sweet fall pears recently, I am using this as a sweetner and to add moisture. They work surprising well, store bought canned pears should work just fine... of course freshly preserved are better.
Dry Ingredients:
-1 heavy Cup Spelt Flour
-1 heavy Cup Barley Flour
-1 heavy Cup Oat Flour
-1 tsp Baking Soda
-1 tsp Baking Powder
-1/2 tsp Sea Salt
-1-2 tsp Cinnimon
-1 tsp All Spice
-tsp dash of Nutmeg

Wet Ingredients:
1/2 Cup Safflower Oil
1 1/2 Cup Pumpkin Butter
3/4 Cup Canner Pears (mashed)
1 TBL mollasis
1 Egg
(additional sweetner if disired )
optional: Chocolate chips, walnuts, currants, coconut shreads, other nuts and seeds
Preheat oven to 350degrees. Oil the loaf pan, dust with flour, and set aside.Combine dry ingredients in large bowl and set aside. Combine wet ingredients in seperate bowl, adding the egg(beaten) last. Fold wet ingredients into dry igredients.
Serves 8

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