Welcome to my very first blog post on Sunday’s Bread which also includes a recipe for pumpkin bread.
This blog will be my mini Martha Stewart (very mini) where I share odds and ends about my life in an effort to help others and connect too. So, I will be sharing recipes, budget tricks, organization tools, how to be budget-wise in an excessive world, decorating and other tips.
Why Sunday’s Bread?
Why Sunday’s Bread? Well for the last month or so in an effort to be more budget-minded, I have been cooking more and more from scratch. I also meal plan every Saturday because, as a working mom, I must or I end up not having meals ready for my two teen age girls and us (my husband and me).
Baking on Sunday
I love to bake and as I took stock of our pantry and what is around (black bananas I am looking at you). I started to become creative and have been baking a loaf of quick bread or muffins every Sunday for the upcoming week’s breakfast. This has also turned into a nice routine. The house smells delicious and I can’t help but think it must be nice as my girls do homework on Sunday afternoon and my husband is watching football or some other sport – it creates just the right atmosphere. I also find baking and creating very relaxing so it is a wonderful way to end the week.
Can you guess what I made the last two weeks given that it is fall? Not surprisingly I made some delicious, moist pumpkin bread.
Here is the recipe which I adapted from Once Upon A Chef. I try to limit gluten (although we are not allergic) and prefer coconut oil to butter. I also had pumpkin pie spice on hand so it was easier to use versus having to create my own. Enjoy (it is particularly delicious with a bit of nut butter on it which also adds some nice protein in the morning).
Pumpkin Bread Recipe:
Servings: Makes 2 loaves Prep Time: 20 Minutes. Cook Time: 65 Minutes Total Time: 1 Hour 30 Minutes
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup of gluten-free flour (I use Trader Joes brand)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 Tablespoon of pumpkin pie spice
- 3/4 cup coconut oil, melted
- 1 cup sugar
- 2 large eggs
- 1 15-oz can 100% pure pumpkin (I use either Trader Joe’s or Whole Foods organic but Libby’s would work too)
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
- In a medium bowl, combine the flour, salt, baking soda, baking powder and pumpkin pie spice. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the coconut oil and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look lumpy and even a bit curdled but it is supposed to look that way.
- Add the flour mixture and mix until just combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 60 – 75 minutes, or until a cake tester inserted into the center comes out clean. I usually check loaves at 55 minutes.
- Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.