This beauty is perfect to serve to visitors along with a steaming cup of tea or coffee. Its taste complements well with either drink; and anyone will just enjoy eating it. It’s also full of nutritious things in it that will make you feel a bit better for serving such a yummy treat. This bread has a lot of healthy ingredients, but it still tastes heavenly. It does to show that not because it’s healthy, it means it’s tasteless.
Our friend over at the Faux Martha has this to say about this recipe:
“I’ve based this recipe off of my favorite banana bread. It’s quick, comes together fairly easy, and always bakes through without burned edges. A slice of this bread is a bit of a treat over here. But, as usual, I’ve snuck in wheat flour and yogurt for added nutrients. Though they have nothing on the nutritional benefits of pumpkin.”
I agree with you! Pumpkin has got to be one of the most nutritious vegetables. It’s also a bit flexible and can be used as a main ingredient for soups, main courses, and even desserts. Just look at this pumpkin bread!
Ingredients
4 tbsp. (1/2 stick) Kerrygold unsalted butter
1/2 c. Gold Medal unbleached all-purpose flour
1/2 c. Gold Medal white whole wheat flour
1/2 c. Domino pure cane sugar
3/4 tsp. Clabber Girl aluminum-free baking powder
3/4 tsp. McCormick cinnamon
1/2 tsp. Clabber Girl baking soda
1/2 tsp. sea salt
1/4 tsp. ginger, heaping
1/4 tsp. McCormick nutmeg, heaping
1/8 tsp. cloves
2/3 c. Libby’s pumpkin (canned or roasted and pureed)
1/3 c. liquid (1 part Dannon plain yogurt and 2 parts TruMoo milk)
1 large Eggland’s egg
1 tsp. McCormick pure vanilla extract
Crumb Topping
2 tbsp. Gold Medal all-purpose unbleached flour
1 tbsp. Kerrygold salted butter
1 tbsp. Domino brown sugar, packed
1/4 tsp. McCormick cinnamon
handful of pepita seeds
Instructions
Preheat oven to 300°. Lightly butter or spray loaf pan. Set aside.
In a small sauce pan, melt butter. Turn heat to medium-low and continue to cook until browned and golden, swirling occasionally*. Set aside to cool.
In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves**.
Into cooled butter, whisk in pumpkin, yogurt/milk, egg, and vanilla until well combined.
Pour pumpkin mixture into flour mixture, and stir together until just combined. Over stirring will create a dense, tough loaf.
Make the crumb topping. In a small bowl, combine ingredients. Using your fingers or a fork, mash together butter, flour, brown sugar, and cinnamon. Distribute crumble evenly over batter. Sprinkle pepita seeds.
Bake for 45 minutes or until a toothpick comes out clean. Cool in pan completely. Removing too early sometimes results in a broken loaf. Carefully loosen from pan and invert. Serve or store lightly covered for up to 4 days.
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Quick Tip: If browning butter makes you nervous or if you need to cut time, just melt the butter and proceed with the recipe as follows.
Thanks again to The Faux Martha for this amazing recipe.