October has been unseasonably warm (and smoky) here in the Pacific Northwest but that hasn’t stopped our minds from moving toward cozy fall foods like pumpkin bread and hot apple cider. Anne loves this recipe for pumpkin bread and makes it every fall. It has a delicately crisp crust when fresh from the oven and is deliciously soft the following days.
Anne likes to make the pumpkin puree from scratch, but mostly just to make roasted pumpkin seeds and fill the house with pumpkin scented steam. If you don’t want to make the pumpkin puree from scratch you can use canned pumpkin. We recommend you make sure you are getting canned pumpkin or canned squash and not pumpkin pie filling. The cans can look similar, but pumpkin pie filling usually has spices and sugar in the can which would change the taste of the end product.
Anne always makes this in a bundt pan. If you don’t have this, feel free to use a different pan but know the timing will likely be slightly different. If you try it in another pan and it goes well feel free to share in the comments what timing you used and any tips for your pan.
We are planning to take November and December off from posting to get in a little recharge. We are excited to get back to sharing recipes with you again January 3rd.
Pans required: bundt pan
Serves: 8-12
Time: 1 1/2 hours (1/2 hour active)
Ingredients
1 cup oat flour
2 cups white flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 eggs
1 cup neutral oil, like sunflower, safflower, or vegetable
1 cup coconut sugar
2 cups winter squash puree
1 cup plus a sprinkle chocolate chips (optional)
Preheat oven to 325 F.
Mix the oat flour, white flour, baking soda, cinnamon, and salt in a medium bowl. Mix the remaining ingredients other than the (optional) chocolate chips in a large bowl. Stir the dry ingredients into the wet ingredients until mostly combined. Add the chocolate chips and stir until the white powder of the flour just disappears. Don’t overmix or your gluten can get very chewy. Pour into an oiled Bundt pan and bake 1 hour.
Allow to cool for about 10 minutes before carefully inverting the cake onto a serving plate. Delicious hot or cooled completely.
