Over the past two years or so I have become obsessed with making everything from scratch. Bread, soups, enchilada sauce, you name it...but most of all baked goods. I've also become more aware of what's in the food we eat (and therefore, what ingredients go into what I cook or bake). This shift in thinking brings with it a focus on supporting local, sustainable agriculture whenever possible and eating whole and organic foods as our (tight) budget allows.
During the holidays I really go crazy with baking and search the internet relentlessly for new recipes to try. I also scour my Gram's cookbooks for oldies but goodies. This pumpkin bread recipe, inspired by a recipe from Two Peas and Their Pod is fast becoming a fall and holiday standard in our family. I made it tonight for the fourth time in four weeks! It takes forever to bake but it will be worth it, I promise!
Cinnamon Pumpkin Bread
Adapted from Pumpkin Cinnamon Streusel Muffins by Two Peas and Their Pod
1 3/4 cups all purpose flour (more if you add more pumpkin, see below)
1 teaspoon baking soda
1/2 teaspoon sea salt, finely ground
1 heaping tablespoon cinnamon, plus more for sprinkling on top
1 heaping teaspoons nutmeg
1 teaspoon flaxseeds (optional)
dash of ground cloves
dash of allspice
1 1/2 cups organic cane sugar
1/2 cup organic extra virgin coconut oil, melted
1/3 cup water
1 cup canned organic pumpkin (you can add 1/2 cup more if desired; if so add 1/4 cup more flour)
2 eggs (I use eggs from an NC farmer's co-op)
1 teaspoon vanilla extract
Preheat the oven to 325 degrees F. Grease a 5x10 loaf pan with coconut oil or non-stick spray. Set aside. In a medium bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, ground cloves, allspice, and flaxseeds if using. Set aside. In a large bowl, mix together sugar, oil, water, pumpkin, eggs, and vanilla extract until smooth and combined. Stir in the flour mixture in small batches and mix until ingredients are combined.
Pour into the loaf pan and make sure the top is mostly level. Sprinkle cinnamon over the top of the raw mixture (as much as you like!). Bake for 60-75 minutes or until a knife inserted comes out clean. Remove pan from oven and cool on a wire rack. Enjoy!