The best thing about pumpkin bread, if you ask me, is the versatility.
You can make it gluten-free and paleo-friendly, low-fat, and have it as a side or dessert.
Here are some other things you can do with it, if it’s your thing.1.
Make your own pumpkin bread.
This one can be quite simple to make, but if you’re looking for something a little more complex, this recipe below is for you.
The recipe is adapted from Food and Wine and is part of the Baking with Kids series.1 cup (180g) unsalted butter, at room temperature2 1/2 cups (225g) pumpkin puree1 1/4 cups (200g) flour1 cup sugar, at least 1/3 cup (70g) of which is maple syrup1 cup water2 1⁄2 cups water1 cup all-purpose flour, sifted (such as Whole Foods)2 teaspoons baking powder1 teaspoon salt1 teaspoon baking soda1 cup dry white sugar (or other sweetener)3 cups (250g) salted butter2 teaspoons ground cinnamon, to taste1/2 cup (90ml) milk, at full strength, plus extra for sprinkling1 teaspoon vanilla extract1/4 cup (50ml) coconut oil (or margarine, if preferred)3 tablespoons (60ml) pure maple syrupThe baking powder and salt make the crust, while the maple syrup makes the topping.
Add the dry white and milk, if desired.2.
Cut into slices.
This is the easiest way to make the bread.
To make the pastry crust, place a round piece of parchment paper on the countertop.
Heat the oven to 400 degrees F (200 degrees C).3.
Dip the pastry into the melted butter.
Fold the edges of the pastry in the melted chocolate and press gently with your hands until they form a crust.4.
Place a layer of dough on the parchment paper, pressing gently.
Press gently again until it’s even.5.
Place the top layer on top of the crust and bake for 30 to 35 minutes.6.
Let cool completely.7.
Combine the remaining ingredients in a food processor.
Pulse until smooth.
The dough will be a light, fluffy, crumbly mass.8.
Fold in the coconut oil.
Let chill in the refrigerator for 30 minutes before using.9. Enjoy!