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Thursday, October 6,2011

Toasted Pine Nut Pumpkin Spice Bread

By Danette Randall

Well, hello, all my little pumpkins out there in pumpkin-patch land.

I’m here to tell you, the time has come. You know you have been waiting for it all year. It’s pumpkin-palooza time. A new pumpkin recipe each week, all month. It will be everything but actual pumpkin pie (per my readers’ request), and if it is pumpkin pie, it will have a bit of a twist to it. Break out the scarecrows, rakes and pumpkin martinis. October is here, and there is plenty to celebrate.

This first treat is going to be sweet and simple. It’s something you will make numerous times, and you will have the recipe engrained in your mind. Wow, I’m feeling a little cocky about this treat — must be the pumpkin martini giving me big dessert balls.

So, here is your first pumpkin-loving recipe: Toasted Pine Nut Pumpkin Spice Bread. Holy quick bread heaven! I love a good quick bread — they are homey without having to be complicated, and people still think they are hard to make. Keep that little secret in your back pocket. “It took all day, oh, my aching feet.”

This bread has just the right amount of pumpkin, and don’t judge because I use pure pumpkin purée. There have been times when I scrape, and clean and purée, and roast and ... I’m over it. The purchased stuff works great and makes the process even quicker. More time to enjoy pumpkin martinis, of course.

The pine nuts add a great texture, just enough crunch. The flavor is mellow, yet still rich and hearty. When you roast these babies, the smell will be fall in a nutshell (or a pine cone, if you want to get technical). Makes you want to run out into your yard and roll in the leaves. I mean, we all do that right? Bueller ...

I love my pumpkin bread spicy,  hence the shout-out in the name. But you can adjust if it looks like a bit much to you. The treat is golden brown and moist, and it tastes delish with a little apple butter. It is great on its own too, but I’m just Susie Suggestion, here to give you choices.

It also tastes great with some spiked apple cider, duh. You might not need it after the pumpkin martini, but again, I’m here to make your treats sweet, your options abundant, and your cocktails a-flowing. I’m exhausted.

Now, follow the directions, put some love into it, and invite me over when it’s done.

Toasted Pine Nut Pumpkin Spice Bread

1 1/2 cups flour

1/4 tsp. salt

3/4 tsp. baking soda

1 cup brown sugar

1 cup pure pumpkin purée

2 eggs

1/2 cup canola oil

1/4 cup water

1/2 tsp. allspice

1/2 tsp. nutmeg

1 tsp. cinnamon

1 cup toasted pine nuts (place on baking sheet at 350, toast for 5-6 minutes)

Preheat oven to 350. Butter or grease a 9-inch-by-5-inch inch loaf pan In medium bowl, combine flour, salt, baking soda and sugar. Set aside. In large bowl, mix pumpkin, eggs, oil, water and spices until well combined. Stir in flour mixture until just combined. Fold in pine nuts.

Pour into prepared pan. Bake for 50-60 minutes. Top should be golden, and toothpick (skewer) should come out clean when inserted in center. Let cool in pan 15-20 minutes, run a sharp knife around edges to loosen. Turn out onto cooling rack. Eat warm or at room temperature. Enjoy!

Respond: letters@boulderweekly.com

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This sounds amazing! I can't wait to try it out.. That Dessert Diva is adorable!

 

 
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