To begin, let me get this out of the way. I am not a baker - I can make delicious baked goods, but I get frustrated by the process. Don't even ask me to make pastry - it remains the bane of my culinary existence. It is finicky, occasionally fussy, and when it comes down to it, I am not always excited to eat the results. When given the choice, I'll choose something savoury over something sweet 99 times out of 100. Put a cupcake and a butter croissant in front of me, and invariably I will choose the croissant (unless, perhaps, it is a carrot cupcake). I might be one of the few people in the world who really doesn't care for cake, unless it is filled with carrots or some other moist pulpy substance.
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| Yummy pumpkin (photo courtesy flickr user solyanka) |
Which brings me to this week's inspiration - the sweet, earthy pumpkin. Pumpkin (Cucurbita pepo and other varieties) is technically a fruit, as are many other culturally ascribed vegetables (zucchini, other squashes, and cucumber
to name a few). It was first domesticated in Mexico approximately
8000-9000 years, with a few seeds found in archaeological
contexts from this period. Along with other squashes, pumpkin was an important part of
the fall harvest, hence the current emphasis on squash and pumpkin
around Thanksgiving. And that's my lecture for this post.
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| Pureed pumpkin in my favourite flower measuring cups from Pier 1 Imports |
Most of us associate pumpkin with what is, in my opinion, one of the best desserts on the entire planet - pumpkin pie - but it transforms many dry baked goods into something utterly sublime. It is wonderful in savoury treatments as well (a future post will include my recipe for an unusual chili that will change your perceptions of pumpkin), but today my focus is pumpkin in sweet treatments. Pumpkin imparts a distinct savoury flavour to a baked good, coupled with the spices that highlight the unique flavours of pumpkin, such as in the pumpkin loaf that is the result of today's pumpkin inspiration.
I haven't yet discovered a satisfactory way to create a non-dairy pumpkin pie (stay tuned for my attempts at a pumpkin coconut pie), so I have to be satisfied with other applications of squash for now. Loaves are known for their dense texture, making them a perfect vehicle for an ingredient such as pumpkin. The following recipe is a compilation of several recipes and my own dietary restrictions. The recipe, currently low-fat and dairy-free, could easily be made vegan by substituting 1 tbsp ground flax mixed with 2 tbsp water per egg. With the texture of the pumpkin, a gluten-free flour mix could be substituted for the flour to make a gluten-free loaf (I have not tried this, but will do so as soon as my celiac sister comes to visit!).
Here's how to create a healthy, tasty pumpkin loaf:
Use a whisk to mix flour, sugar (I used organic cane sugar), spices except the ginger, baking powder, baking soda and salt in a bowl. Feel free to play with the spices - I enjoy a very spicy loaf. You can see from the photo (taken by my talented fiance) that I take great delight in using Mason jars to store dry goods.
Whisk together the eggs(or flax eggs if using), oil, maple syrup, applesauce, almond milk, vanilla, and fresh ginger. I used a measuring up as opposed to dirtying another bowl. Stir in the pumpkin.
Using a rubber spatula, mix the ingredients until there is no flour visible, being sure to scrape the bottom. Don't over mix - otherwise the loaf will be tough (and no one likes a tough loaf!). Gently fold in the chocolate chips or nuts (or both!). Pour the batter into a buttered or parchment lined loaf pan and bake for 1 hour at 350 degrees, or until a skewer inserted in the thickest part comes out clean. Be sure to put it on a rack in the middle of the oven so you don't make the mistake I did and have it stick to the top oven burner (oops!).
Leave the loaf in the pan for AT LEAST 20 minutes. Run a knife around the outside, put a plate over the loaf pan, and invert it. If the loaf doesn't slide out easily, leave it a little longer. If it doesn't come out on the second (or third, or fourth), just have at it with a knife. It all tastes the same. Eat warm, cold, plain, with butter, for breakfast, and wherever else you like to enjoy deliciousness
I dare you to eat just one piece...
Here's the full recipe:
Ingredients:
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 cup organic sugar
1 1/2 tsp. cinnamon
1/2 teaspoon nutmeg, preferably freshly grated from the whole nut
pinch allspice
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup maple syrup
1/2 tsp. fresh ginger, grated
1/4 cup canola oil
1/4 cup unsweetened apple sauce
1/2 cup almond milk
2 large eggs
1 tsp. vanilla
1 cup pumpkin puree
1/2-1 cup chocolate chips, chopped walnuts or pecans, or a combination
