Do you ever feel like the anticipation of something is the best part of the something?
Some examples I feel this way about:
-I think the smell/thought of coffee is better than the taste
-Imagining and planning a vacation is sometimes more fun than the vacation itself (because things will always go wrong and expectations are not always met; I’m not saying vacations are not fun! Just that the idea of them in your head is sometimes more ‘perfect’.)
-The first sip of a glass of wine; the first bite of pizza = the best
-Anticipating the next season spring in winter, summer in spring, fall in summer. (Sorry winter, got no love for ya.)
There has to be some science about the brain chemistry of anticipation. Perhaps dopamine is highest right before you receive a reward? (Can any of you medical experts weigh in on this?!)
All this to say: pumpkin season is
almost here here. I’m just gonna say that September is the start of fall and pumpkin season. So with a few days of crisp weather here or there, I am giddy with anticipation. So naturally I baked pumpkin bread!
When I went to reach for the whole wheat flour, I remembered the folks at Glean had sent me some of their pumpkin flour to try. It’s literally flour made from pumpkins – that’s the only ingredient. It fits in a lot of diet patterns like paleo, gluten-free, and vegan too. I wouldn’t call it super delicious – it’s not sweet or anything – but it’s definitely nutritious!
So that was the flour in this recipe mixed half with whole wheat, but I’m sure you could sub in any of your favorite baking flours pretty easily for the whole recipe.
I also used canned pumpkin, walnuts, and chocolate chips, because all pumpkin bread needs a little chocolate. I wouldn’t call this “healthy” pumpkin bread, but it’s definitely made with a good amount of healthy ingredients.
Pour batter into a loaf pan lined with parchment (for easy removal) and bake at 350 degrees for about 50 minutes, until a toothpick comes out clean.
Double Pumpkin Bread
- 1 cup pumpkin flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- big pinch of black pepper
- 1 large egg beat
- 1/2 cup canola oil
- 1 cup canned pumpkin
- 1 cup dark brown sugar
- 2 tablespoons half and half
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees.
- Sift all dry ingredients together.
- Mix all wet ingredients.
- Add wet to dry and mix well.
- Stir in walnuts and chocolate chips.
- Pour batter into a loaf pan lined with parchment and press. Top with any more walnuts or chips you'd like.
- Bake for 50 minutes, until a toothpick comes out clean.
- Cool to room temperature before removing from loaf pan and slicing.