I got this recipe from a co worker back when I used to work at a photo lab in Ellensburg, WA. and I was just beginning my journey of learning to bake.
Jeremiah was working on his undergrad degree and we lived in this tiny little, I guess you would call it a duplex? The owner had taken a super old, two story house and made it into two living spaces, top and bottom. So we lived in the bottom half and it was small but it was exactly perfect for us, plus we only paid like $300 a month so it really WAS perfect!
As was this bread recipe. I have been making it ever since.
It is one of those perfectly moist and delicious sweet bread you crave in the fall when everything is getting cold and misty, maybe snowy, depending on where you live, and all you want to do is curl up by the fire with a yummy treat and a latte or a cup of tea if that’s your thing.
I love that the recipe makes two loaves. I often freeze the second one, or give it to someone…or eat it.
I’m pretty sure I have never had it get moldy from sitting too long. It’s usually gone very quickly.
- 2½ cups all purpose flour OR freshly ground whole wheat flour +2 teaspoons gluten flour
- 1 cup whole wheat flour OR ½ cup millet flour + ½ cup tapioca flour
- 2 cups granulated sugar (can substitute 1 cup for honey)
- 1 cup brown sugar
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 2 teaspoons cinnamon
- 1 cup oil or butter
- 4 eggs
- ⅔ cup water
- 2 cups pumpkin
- chopped pecans (optional)
- Preheat the oven to 350º. Spray a 9x5 inch loaf pan with cooking spray.
- In a large mixing bowl or the bowl of a stand mixer combine, both flours, sugar, baking soda, salt and cinnamon, stir to combine.
- Mix in the oil, water, eggs and pumpkin and stir, scraping down the sides until smooth. Add the nuts if you want to, or put them on top after you pour the batter into the pan.
- Scoop the batter into the pan so they are about ¾ of the way full. Bake for about an hour or until a toothpick inserted into the center comes out clean.
- Allow to cool for about 10-15 minutes in the pan, then run a knife around the edges and remove from tray to cool or to eat.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
