Pumpkin Bread
Pumpkin bread is something we always seemed to have around the holidays. I remember loving this warm, spiced, sweet bread and how squishy it felt in my mouth. I have never been a big fan of canned pumpkin in pumpkin pie but, as a child, I never minded it in this pumpkin bread recipe.
The pumpkin bread recipe that was given to me by my mom, Lori, is essentially the same as this except that it was written for 2 loaves (because why would you ever only want one?!) and my copy uses nutmeg instead of cloves as the additional spice. There was also no mention of the (optional) addition of nuts, raisins or dates on my copy…to each their own.
Now, I must confess, my method for making this has changed somewhat over the years as I have become less fond of refined white sugar and flour and how they make my body feel AND as I have become more influenced by the culture of my geographic location and lifestyle. All this is for the better and speaks to how resilient this recipe really is.
I have lived in North Carolina since 1994. In 1995, the sweet potato was officially designated the North Carolina State Vegetable by the General Assembly. Sweet potatoes have been grown here in North Carolina for a LONG time - well before colonization - and I believe we still grow almost half the country’s sweet potatoes right here in NC.
Sweet potatoes are not really potatoes (which are tubers) but are root vegetables, rich in vitamins A and C, high in potassium and magnesium, and low on the glycemic index. So, obviously, I love sweet potatoes. What’s even better for me is that I married a farmer who happens to love sweet potatoes too. We grow them and store them every year.
Having easy access to the most delicious, home grown, colorful and SWEET sweet potatoes - means that it has made tremendous sense for me to substitute with them every time I have a recipe that calls for a vegetable puree (especially pumpkin). I have used them for making pumpkin pie, pumpkin bread, muffins, curry, root hash, potato pancakes, scones, quiche crusts, you get the idea.
Here’s my method for making (sweet potato) pumpkin bread:
Prepare the sweet potatoes - you’ll need enough potatoes to make 1 cup puree for each loaf you are making. The trick to getting the sweetest puree is to slowly bake the sweet potatoes (don’t boil them and for heavens sake don’t microwave them!). Prick them with a fork a few times and place them in a pan (uncovered and with the skins still on). Bake them at 350 degrees for about an hour (or till they are tender). When you take them out of the oven, you’ll see (as in my picture above) the caramelly-sweetness that is oozing out…wait for them to cool and then pull the skins off. You should be able to literally pull off the outer layer taking any stringy-ness and skin away so you are left with the softest interior of the potato. Blend the potato in a blender or food processor to make your sweet potato into a true puree.
Mix your wet ingredients (puree, oil - I use sunflower oil, eggs, water) and your spices (cinnamon and nutmeg or cloves) - I don’t usually cream the sugar and shortening but you do you!
Mix your dry ingredients (flour, sugar, baking soda, baking powder, salt) - I have been using gluten free flour and monk fruit sweetener in this recipe with great success. You do need to bake it a little longer though so just keep an eye on it.
My favorite substitutes are (for a single loaf): 1 cup GF flour of choice, 1/3 cup oats, 1/3 cup pumpkin seeds and instead of 1 1/2 cup sugar I use 3/4 cup of sweetener per loaf and combine honey and monk fruit sweetener instead of white sugar.
Combine the wet and dry ingredients. Mix well.
Pour into greased and floured loaf pan. Bake at 350 degrees for about an hour or till set and cooked through. Enjoy!
Esther’s Pumpkin Bread (1 Loaf) - Feb 5, 1970
from the kitchen of Irene Miller
2 eggs - beaten
Cream 1 1/2 cups white sugar and 1/3 cup shortening
1 teas. soda
1 teas. salt
1 teas. cinamon
1/4 teas. cloves
1 2/3 cups flour
1 1/4 teas. baking powder
1 small can pumpkin or 1 cup
bake 1 hr. or until done 350 degree oven
nuts raisins or dates (optional)
