Autumn Treats

As promised, one of the recipes from our Young-uns Gathering here at the house:

Pumpkin Spice Bread

Preheat oven to 350, and grease a loaf pan

Sift together, in a larger bowl (since the wet ingredients are being added TO the dry, in this one):
2 c whole wheat pastry* flour
2 tsp baking POWDER
1 tsp baking SODA
1 tsp ground cinnamon
1/2 tsp ground/powdered ginger
1/4 tsp ground allspice
1/8 tsp ground cloves.

Combine, in another bowl:

2 c canned pumpkin
1/2 c pure maple syrup
1/4 c apple butter **
1 tbs canola oil
1 tsp vanilla extract

Pour the wet ingredients into the dry and mix until everything is evenly moist. (The batter will be stiff.) Fold in 1 c golden raisins.

Evenly spoon the batter along the length of the pan, but don't press down or spread it to the edges, as it expands during the baking. (And beLIEVE me, you do not want this to stick!)


Bake 50 minutes to an hour, until a knife comes out clean.

Remove from oven and turn out onto a cooling rack. Slice when cool.

Leftovers, if any, should keep in an airtight container for about a week.



From The Post Punk Kitchen.


* WW all-purpose is also fine, but bread is slightly more dense
** Substituted the same amount of apple sauce, because I had no apple butter.


Next up: Mocha Chip Muffins with Peanut Butter Chocolate Frosting!