I’m excited today to be sharing one of my favorites of the Fall season, Pumpkin Bread! I look forward to Pumpkin Bread all September and oh, how happy I always am when I start to mix up the first batch… which always leads to another, and another. At last I think I’ve come across just the right combination for a loaded-with-benefits, tasty recipe. And after some research and experimenting, a little secret.
We’ve managed to polish off quite a few with the Fall weather being perfect so far for longer rides and runs. Plus don’t we all want to reach for the comfort of warm spices right about this time of year? I know I do!
A few recipe notes. First, the ingredients include very finely chopped walnuts. I use this low-tech nut chopper to get very finely chopped nuts, no mess or wastage, in about 45 seconds.
The small but mighty chopper gives you the ability to fold the nuts into the flour, adding flavor, not to mention Omega-3’s and antioxidants, without effecting the texture nearly as much as whole or half nuts would. (Food processors turn the nuts partially into nut-butter too quickly to maintain this fluffy, integratabtle quality.)
And second, and herein lies this recipe’s secret, we’re using half Butternut Squash puree and half Pumpkin puree. This update to earlier pumpkin bread recipes was a combination of a pantry overage – we had a small butternut squash on hand, which I diced, roasted, and passed through a potato-masher to puree – and a bit of research which led to the recommendation that the squash brings a lot more flavor to the table. Between the Butternut and the Pumpkin, this quick bread is loaded with Vitamin A and more antioxidants, B-complexes, fiber, zinc and iron.
Perfect Pumpkin Muffins
Hands-On Time: 15 minutes
Kitchen Equipment: Mixing bowls, whisk, large mixing spoon, measuring cups and spoons, muffin or mini-loaf tin, cooling racks.
- 1 Cup Whole Wheat Flour
- 3/4 Cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- 1/8 tsp Cloves (ground)
- 1/4 Heaping cup Walnuts, finely chopped
- Or, 2/3 cup Butternut Squash Puree
- 2/3 cup Pumpkin Puree
- Two Flax Eggs
- 1/3 cup Coconut Oil
- 1 tsp Vanilla Extract
- 1/2 Cup Brown Sugar
- Preheat the oven to 325.
- In a large mixing bowl, whisk the ingredients from the flours – the walnuts throughly to incorporate.
- In a separate bowl, mix the squash – the brown sugar until incorporated.
- Using a spatula to scrap up every last bit, add the wet ingredients to the dry bowl. Mix slowly/gently until combined, taking care not to overmix.
- Spoon the batter into a muffin (or mini-loaf) mold. I used sprayable coconut oil to prep this mold.
- Sprinkle with pepitas (pumpkin seeds) and rolled oats for a healthy crunch (benefits including among many others, anti-inflammatory properties and magnesium, more anti-oxidants, and fiber).
- Bake at 325 for 25-30 minutes, simply check with a small knife or toothpick if batter is done.
- Allow muffins to cool for 15-20 minutes (min) before removing from the mold.
Enjoy this hearty, healthy and yummy fuel for your Fall days and maybe even Thanksgiving breakfast!