I have Baker’s Itch. I don’t know where it came from – both in general and tonight – but I just wanted to bake another pumpkin loaf! This time, I made VeggieGirl’s version with no egg, hemp milk and whole wheat pastry flour = DOUGH!! I think the egg made it too suspended last time and the milk, extra pumpkin and finer flour really kept the moisture in tact.
I also sifted the dry ingredients with my grandmother’s antique flour sifter (hope this was sanitary but I don’t really care!). I think that probably helped a lot since my ingredients like to clump.
Veg’s recipe called for pecans, raisins and 1/3 cup maple syrup, which I reduced to half a tablespoon so I could just drizzle it on top if I want a sweeter bread. I left out the mix-ins for the same reason – I’ll add them back if I want more omph! But for a pre-workout snack I like it simple and pumkiny 🙂 I also used brown sugar instead of white.
Here’s mine simplified to just a pumpkin loaf:
- 2 cups whole wheat pastry flour
- 1/3 cup brown sugar
- 2 tsp baking power
- 1/2 tsp baking soda
- 1 tsp cinnamon
- Big pinch allspice
- 1 cup canned pure pumpkin
- 1 cup vanilla hemp milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Preheat oven to 350*. Mix dry ingredients in large bowl. Mix wet (pumpkin, milk, vanilla) in another. Stir both well (sift dry if you’re in the mood). Pour wet into try. Mix well. Pour into 9″x5″ loaf pan coated with cooking spray and bake for 40 minutes.
Check out the doughiness!
My dessert slice (about 140 kcal, 4 grams fiber and 3 grams protein – and super healthy!)