Photos and Words by Hannah Allen
Around the fall, there is never a shortage of pumpkin: from lattes to muffins, soup to flavored pasta, pumpkin everywhere you turn. That is until Thanksgiving, when the Peppermint and Gingerbread goodies begin to steal the foodie spotlight.
This year is no different. Around the end of September, I became so excited about the seasonal change that I baked every pumpkin thing I could think of. I laboriously carved and gutted pumpkins in order to get my cherished toasted seeds and drank enough spiced lattes to put a 300 pound man into a sugar coma. I’m convinced that my obsession with this flavor is a legitimate addiction.
Needless to say, I’ve made my share of autumnal sweets, so I was thrilled when I stumbled upon this particular recipe. Spiced Honey Pumpkin Cake -- it had an ingredient list so simple and so free of guilt, I knew at once I had to try it and I don’t regret the decision for one minute.
Not only is it healthy (honey is used in place of sugar, olive oil in place of butter, and whole wheat flour in addition to all-purpose) but it’s a breeze to make. Not including the cooking and cooling time, which totals to approximately 2 hours, you can whip up the batter in about 15 minutes using the most ordinary kitchen ingredients.
This recipe is perfect for parties, bake sales, club meetings or just for a chilly fall morning accompanied by a steaming mug of tea and a good book.
Spiced Honey Pumpkin Bread Adapted from The Flour Sack Blogspot. Active time: 15 minutes. Total time: approx. 2 hours. Yield: 1 loaf
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp sea salt
- 1 tbsp cinnamon
- 2 tsp fresh ground nutmeg
- ¼ tsp cloves
- ¼ ground ginger
- 1 can pumpkin puree
- ½ cup olive oil
- ½ cup honey (or agave)
- 2 eggs
- 3 tbsp pumpkin seeds
- 1 tbsp granulated sugar
- Preheat oven to 350 degrees. Grease an 8 ½ by 5 inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt and spices.
- In another bowl beat the pumpkin puree, olive oil, honey and eggs until combined.
- Add the flour mixture to the puree, whisking gently, just until the flour has disappeared and the batter is smooth.
- Pour batter into the pan and sprinkle with 3 tablespoons of pumpkin seeds and 1 tablespoon of granulated sugar. Bake the loaf for 45-50 minutes or until a toothpick pushed into the center of the loaf comes out clean.
- Once done, allow the bread to cool in the pan for 10 minutes before removing it and placing it on a wire rack. Then allow the bread to cool for 1 hour on the wire rack before slicing. Enjoy warm with some butter or just by itself!