Achieve you kick-ass breakfast foodie goals with this super delicious pumpkin bread!
How good is banana bread? Slice it real thick, toast it until the edges become crispy and a little caramelised, and then slather with oodles of butter before stuffing it in your face like there is no tomorrow.
You know it’s going to be a good day when breakfast starts out that good, right?
And then there’s carrot cake. Who knew this humble orange vegetable (which I hated as a kid!) could transform into a delicious cake complete with cream cheese frosting. Mid-morning snack goals are well and truly achieved
But then again, banana bread and carrot cake can get old quite quickly, especially if that’s the only thing on offer, every day of the week.
Perhaps, every now and then, you feel like a change, some a little different that is going to add a bit of awesomeness to your breakfast or daytime snacking plans.
Well my foodie friends, I have the answer and it’s right here: Pumpkin Bread.
And not just any old pumpkin bread. No, this is a pumpkin bread swirled with honey, ginger and dates, and spiked with the flavoursome superstars: cinnamon, nutmeg and cardamom!
Aka: Kick-ass pumpkin bread!
It’s no secret that when it comes to the baking areas of life, I’m a little flaky. I suck at baking, would be more accurate. I generally lack the talent (read: patience and accuracy) when it comes to following, say, a cake recipe, so I usually stay away from making the sweeter things.
But, even with such a sketchy history of baking, I thought I would be able to naiul a pumping bread with ease.
I was wrong. It took eight trials to get to the recipe I have for you today. Yes, eight!
Here is how it went down. I first decided I would approach Pumpkin bread much like banana bread, i.e. using mashed pumpkin:
Trial #1: Followed a recipe and it turned out bad. Real Bad. It didn’t resemble a loaf of bread as much as it did a stodgy mass of mashed pumpkin.
Trial #2: Found a new recipe. Same Result.
Trial #3: Searched high and low for another recipe. Found one and tried it. Forgot to put in sugar!
Trial #4: Tried recipe from trial #3, this time with sugar. It no longer resembled mashed pumpkin, but was crumbly beyond reason.
Trial #5: I was beginning to think that the cooked and mashed pumpkin approach wasn’t going to work for me (even though it had for thousands of other food bloggers and recipe developers out there – go figure). I was leafing through “Le Cordoin Bleu Complete Cooking Techniques” when I spotted a recipe for zucchini bread, which used grated zucchini.
I tried this recipe to the letter, swapping the zucchini for pumpkin and it worked! Hazzar! However, seeing as I’m not the biggest fan of refined sugars, I wanted to create a refined sugar free recipe.
Trial #6: Swapped the sugar for honey: the honey flavour was so overpowering!
Trial #7: Used maple syrup instead of honey (added honey in as a flavour, instead of the main sweetening agent), but forgot the baking powder. Result: Pumpkin Brick.
Trial #8: Remembered the baking powder, forgot the ginger – I think I need help!
Trial #9: Aced it! Finally!
As you can imagine, I’m a little over pumpkin bread at the moment. I’ve made, tested, and eaten so much over the past couple of weeks, that I think I will stick to my banana breads and carrot cakes for a while.
But for you, my fellow foodies, here is the tried and tested pumpkin bread recipe that is going to kick some ass, foodie style!
Until next time foodies,
Pumpkin Bread with Honey Ginger and Dates
Tired of banana breads and carrot cakes? Have left over pumpkin? Why not whip up a delicious loaf of pumpkin bread!
- 3 large eggs, lightly beaten
- ½ cup maple syrup
- ¼ cup honey
- 375g pumpkin, grated
- 80g pitted dates, coarsely chopped
- ½ tbsp baking powder
- 375g all purpose, plain flour
- 1 tbsp minced ginger
Four the Oat Streusel:
- 30g butter, at room temperature, cut into small cubes
- 2 tbsp brown sugar
- 40g rolled oats
- 50g plain flour
- Preheat your oven to 180°C/ 350°F and lightly grease a loaf tin
- In a bowl, whisk together the eggs, maple syrup, and honey until combined. Stir in the grated pumpkin, ginger, and dates.
- In a separate bowl stir together the flour and baking powder. Add the pumpkin mixture to the flour and stir until everything has been incorporated. Spoon the batter into the prepared loaf tin.
- For the streusel: In a bowl combine the oats, flour, and sugar. With your hands, work in the butter until coarse breadcrumbs form. Spoon the streusel on top of the pumpkin bread batter.
- Place the loaf tin in the oven for 55 minutes to 1 hour, or until a skewer inserted in the centre of the loaf comes out clean. Cool on a wire rack