Pumpkin Bread Bliss…in Four Acts

four-part-tray-pumpkin-almond-breadSome kitchen tools are so handy that after you’ve used them once, you can’t imagine going without them ever again.  This four-loaf tray is one of those: not only is it perfect for making gift loaves, it’s an ideal way to make one loaf and then be able to freeze/save half of it for later.  (You could cut a large loaf into halves or quarters, of course, but baked goods seem to freeze better when they’re intact vs. after they’ve been cut and their crust has been breached.)  The quartered-loaves concept is especially useful if you’re making pumpkin bread for one person and don’t want to risk any of it going uneaten and stale.

Quite happily, this loaf pan holds the equivalent of one full, standard-sized quickbread recipe.  That means you can translate any of your favorite recipes into a four-parter: pumpkin bread, zucchini bread, banana bread, carrot-walnut bread, you name it.  Just be sure to let each loaf completely cool before wrapping it securely in plastic wrap and then putting the loaf/loaves into a freezer bag – if the loaves are still warm at all, the condensation they give off will turn into little ice crystals in the freezer.  Should that happen, unwrap the loaves and brush off the crystals as best as you can the instant you take them out of the freezer to thaw.

Pumpkin-Almond Bread

Preheat oven to 350F. Grease the four-part tray with extra-virgin olive oil or butter (or one standard loaf pan) and set aside.

In a large bowl, whisk together:
1/2 cup sorghum OR corn flour*
1/2 cup brown rice OR millet flour*
1/2 cup freshly ground almonds
1 T. baking powder
Dash sea salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. cloves OR cardamom
1/2 tsp. nutmeg OR coriander
1/2 cup sliced almonds OR chopped walnuts or pecans (optional)

In another large bowl, whisk together:
1/2 cup maple syrup
1/2 cup date sugar OR palm sugar
1/2 cup extra-virgin olive oil OR 1/4 cup extra-virgin olive oil + 1/4 cup applesauce
2 eggs
1/2 cup milk (dairy, coconut, nut, grain…your choice)
1 cup pumpkin purée (homemade or canned)
1/2 tsp. almond OR 1 tsp. vanilla extract

Stir wet ingredients into the dry ingredients, then immediately scoop into loaf pan and place in preheated oven. Bake for 50 minutes or until an inserted toothpick comes out clean and warm. The smaller loaves take between 50 minutes and an hour; the full-sized loaf may take over an hour.

* These are gluten-free flours. If you’d prefer to make a wheat-based version, substitute 1 cup of kamut, spelt, or whole-wheat flour for the sorghum and brown rice flours. When you combine the wet with the dry ingredients, only stir until just blended since overstirring will toughen the batter. Gluten-free bakers don’t have to worry about that.

Courtesy of The Cultured Cook.

© 2011 Copyright   Allison Stuart Kaplan  www.Askinyourface.com LLC

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Comments

  1. Gasp; this sounds wonderful. I only wish I had time to bake. I adore all things pumpkin; I also love corn bread ( hint-hint). Love the innovative bread pan.
    Keeping this recipe.

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