Taste of the Season - Pumpkin Bread and Spiced Honey Butter

I love to start baking in the fall. The cooler weather makes turning on the oven palatable, and the smell of fresh baked goods in the house is intoxicating. There is something so homey about coming home to the smell of something baking. YUM 

I also discovered something about pumpkin recipes. Most of them are much too sweet for me. I really like the flavor of squashes and pumpkin but not when they are overloaded with sugar. 

I found a recipe for pumpkin bread that became my base, but instead of glaze (no powdered sugar in the house required me to make other plans) I made a spiced honey butter. This honey butter may be the best thing I have ever tasted. It added so much more to the bread than a glaze!

Pumpkin Bread

3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

1 1/8 teaspoon ground cinnamon
heaping 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice

8 ounces unsalted butter, softened (for vegan use Earth Balance spread)

1 cup granulated sugar

1 cup sucanat (or packed brown sugar)

5 large eggs (for vegan use egg substitute)

1 can (15 ounces) solid pack pumpkin

2 teaspoons vanilla extract



Instructions:

Heat oven to 325F.

Grease 2 loaf pans. I use spray coconut oil

In a medium bowl, combine flour, baking powder, soda, salt, and spice; set aside.

Using a stand mixer with the paddle attachment cream the butter and sugars until light and fluffy. Keep beating until the sucanat is dissolved and the mixture is really fluffy.

Beat in eggs, one at a time, beating well after each addition. When all eggs have been added, the mixture will be quite fluffy.

Beat in pumpkin and vanilla.

Slowly add dry ingredients, a little at a time, just until combined.

Spoon into the prepared loaf pans and bake for 55 to 60 minutes (but watch and see as every oven is different), or until a toothpick comes out clean when inserted in center.

Cool for 15 minutes in the pan, then run a knife around the edge of the pan to separate the loaf from the pan. Invert the pan onto a wire rack to cool completely. While it's cooling you can whip up the spiced honey butter.

Spiced Honey Butter 

1/3 - 1/2 cup butter (for vegan, use Earth Balance spread)
1/4 cup raw honey 
1/2 teaspoon cinnamon
Scant 1/8 teaspoon ginger
Scant 1/8 teaspoon Allspice
1/4 teaspoon nutmeg

Warm the butter and the honey until they can easily be combined. Add in the spices and mix to combine. Pour into a ramekin and put into the refrigerator to solidify. 

Cut bread and serve with a spread of the honey butter on it. It is really good! 



This butter would make a fantastic gift by itself. Combine it with a small loaf of pumpkin bread and you are ready with a hostess gift for any Autumn event you attend.




I hope you enjoy fall as much as I do! 
Laureen