Not to be Captain Obvious, but it’s cold outside. For me cold weather = holiday season = heavy baking season. To keep you guys warm, I’m going to do a special series of recipes that reflect the change in season… SoPhi Fall Edition!!
Most elementary schools take their kids to the pumpkin patch around this time. They drink watered down hot chocolate, play in hay, and pick out the best pumpkin their three foot frame can carry. After your little munchkin has brought theirs home, given it a weird name and a mustache, let’s make some use of it! To the kitchen…
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée*
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts (optional)
* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.
1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
PS- You can easily double this recipe, and would recommend pairing this with warm apple cider!
As always, I accept all recipe requests and/or recommendations, and if I don’t have it I’ll gladly find it for you. In the name of all things “from scratch,” your resident SoPhi baker is here to help! For more baking ideas follow my bakery (@HoneecakesBkry), and check out the website www.HoneecakesBakery.com!