Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for Pumpkin Bread! It is from my own cookbook, but is fairly close to the recipe from FoodNetwork.com. First, the recipe; then, me talking about how it is an edible spell!
Pumpkin Bread with Honey and Apples
- The Ingredients
- Cooking spray and flour, for prepping your loaf pans
- 3 and 1/2 cups flour + 2 tablespoons all-purpose flour
- 1 and 1/2 cups white sugar (optional: drop it to 1 cup)
- 1 and 1/2 cups dark brown sugar
- 1 cup applesauce, unflavored (vegetable oil can also be used, but I prefer applesauce)
- 4 large eggs, lightly beaten
- 1 tablespoon molasses
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 teaspoons cinnamon or almond liqueur
- 1 15 ounce can pumpkin puree (or 2 cups drained homemade pumpkin puree)
- 2 teaspoons salt
- 2 teaspoons baking SODA
- 1 teaspoon baking POWDER
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon cardamom
- 2/3 cup warm water
- 1/3 cup dark honey
- 2 cups chopped pecans (optional)
- 1 cup finely chopped tart apples (optional)
- The Way of Preparing
- Preheat oven to 350°F/175°C. Spray and flour two 9 by 5 inch loaf pans. Parchment paper is also an option, but nonstick spray and flour seems to work the best.
- Whisk together the white sugar, brown sugar, and applesauce until well combined, about three minutes.
- Whisk in the eggs, molasses, and pumpkin until well combined and no streaks remain.
- Mix together the warm water, honey, and extracts until the honey has dissolved.
- Sift or whisk together the flour, baking soda and powder, salt, nutmeg, allspice, cinnamon, cloves, and cardamom.
- Add half of the flour mixture to the pumpkin mixture and stir until no streaks remain, scraping down the bowl frequently.
- Add half of the honey-water mixture and repeat.
- Add the rest of the flour mixture to the batter and mix on low until no streaks remain.
- Repeat with the honey-water.
- Fold in any nuts or apple pieces carefully.
- Divide the batter evenly between the two prepared pans. I use an ice cream scoop/large cookie scoop to get it evenly dispersed. If you have a kitchen scale and want to be super accurate, you can of course use that.
- Bake at 350°F/175°C for 50-65 minutes or until a cake tester/skewer inserted into the center comes out clean.
- Let the loaves cook in the pans for at least ten minutes before turning them out and cooling the rest of the way on a wire rack.
- The applesauce can be replaced with vegetable oil or melted butter, if needed.
- The extra flour is to compensate for the molasses and the moisture of the applesauce.
- You can add any finely chopped nuts to this, as well as raisins, but then you get more of a spice loaf than a pumpkin loaf.
- Baked loaves can be frozen for up to three months. I have made this into French Toast with a maple syrup whipped cream once and it was totally worth the calories!
Yet another recipe that stands for prosperity and love! Carved pumpkins stand for protection, hence the gleaming lights of jack-o-lanterns every year. But the seeds and flesh (isn’t that a creepy word for it) of pumpkin are all about the abundance of the harvest, granting wishes, and prosperity.
Some say it is for fertility as well, but that’s not a use I usually put it towards.
This, by the way, was a recipe I kept near and dear to my heart, as my dad used to love it.
Happy Baking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!