When I was a student in Austin at The University of Texas, my time was divided between: school, walks on Town Lake, working, friends, boyfriend (now my hubby, Abba!), cooking and baking. Two of the categories – friend-time and baking-time – somehow merged together. One friend in particularly, Shravanthi, became my baking “BFF.” We made scrumptious banana bread, zucchini bread and (of course!) pumpkin bread. What amazing time in my life – writing, studying and whipping up delectable dishes – all while enjoying the beautiful weather, eclectic culture, unique music and breathtaking nature of Austin. Ah, memories.
Since then, well over a decade has passed. A lot has changed – and so have my baking recipes. One recipe in particularly has remained a favorite – pumpkin bread. The evolved recipe sports myriad warm, Autumn spices and for great flavor. Sweet, succulent raisins lend soft texture, as well as vitamins and fiber.
Speaking of vitamins: the recipe is incredibly healthful. It includes whole wheat pastry flour, minimal sugar – and nutritious pumpkin and Greek yogurt. The pastry flour has a subtle wheat taste – and the reduced sugar and oil isn’t missed.
Snu Magoo and Littlest Guy enjoy it in the morning with a cup of milk – Ima with a warm, comforting cup of Joe. Abba requests that the batter is baked in muffin tins for his early morning, on-the go breakfast before a busy, patient-filled day. I hope that you enjoy this bread as much as our family. Now, let’s get baking!
Prepare the ingredients for the pumpkin bread (yogurt not pictured).
Ensure that each is well-mixed.
Incorporate the wet and dry ingredients, just until there are visible lumps.
Do not over-mix.
Divide the batter evenly between two, greased loaf pans.
Omit the scale and “eye-ball” the dough if you do not have this kitchen tool.
Bake the bread for about 45 minutes. Cool on wire racks.
Then, slice up the bread and enjoy! Snu Magoo had one piece…
Then a second.
The toothsome pastry put a smile on her cute, little face.
Yup, this recipe is Snu-Magoo-Approved!
Spiced Whole-Grain Pumpkin Bread
Makes two loaves of the perfectly sweet, moist and sumptuous delight.
3 cups whole wheat pastry flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/2 cup raisins (or dried, unsweetened cranberries)
2 tsp. each: cinnamon, nutmeg
1 tsp. each: ginger, allspice
1 cup light brown sugar, packed
3 large, fresh eggs, beaten
2 tsp. pure vanilla extract
1/3 cup canola oil
1/3 cup 0% Greek yogurt
1, 15-ounce can pumpkin purée (or 1 3/4 cups roasted, puréed pumpkin)
- Preheat oven to 350°F or 177°C.
- Spray two 9×5 inch loaf pans with canola oil cooking spray.
- Whisk the dry ingredients in a large bowl.
- Whisk the wet ingredients in a large bowl.
- Mix the dry and wet ingredients together, just until combined.
- Evenly divide the batter between the two prepared pans.
- Smooth the tops of the bread.
- Bake on center rack for 40-50 minutes, or until a toothpick inserted in center comes out clean. My bread took exactly 45 minutes.
- Share with friends, or freeze in plastic wrapped slices for breakfast.
- Enjoy! Lovely with a spot of tea or steaming cup of coffee.
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.