Believe it or not, that pumpkin I used for the rose rolls the other day wasn’t the last of it! It was a giant can, and there was still one cup of pumpkin puree sitting in the fridge that I really needed to use up. So enter the pumpkin pine-nut loaf recipe. This is a conglomerate of different recipes. I decided to just throw caution to the wind and just throw stuff together, mix it in a bowl and just see what comes of it.
I was pleasantly surprised. It was not the gummy pumpkin loaf I was expecting. I mean, there were still a few areas where the pumpkin was a little gummy, but it wasn’t overly moist and gummy, even the next day. It had a nice color, crisp edges, and not a huge crevice down the middle of the loaf. In short, it turned out to be better than I imagined. I am now completely out of pumpkin. That, of course, will change again in the next week and a half!
pumpkin pine nut loaf (based loosely on this recipe from Boulder Weekly, and a few other recipes online)
1 + 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin spice mix (commercial spice mix or your own)
1/2 cup pine nuts
1/4 cup canola oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 Tablespoon vanilla extract
1 cup pumpkin puree
3/4 cup milk
Preheat oven to 350 degrees F. Grease a 9-inch by 5-inch loaf pan.
Sift flour, baking soda, salt, and spices into a bowl and stir with a whisk, adding the pine nuts. Stir to combine and set aside.
In another bowl, cream the oil and sugars, until fluffy, and scraping down the bowl as needed. Add the eggs, one at a time, then the vanilla, continuing to scrape down sides as usual.
Add the pumpkin, and mix again to incorporate completely.
Alternating with the flour mixture and the milk, start by adding one third of the flour mix, then blending, then half the milk, mix, then second third of the flour mixture, mix, scrape down bowl as needed, then add the rest of the milk, mix, add the last third of the flour mixture, mixing until just mixed.
Add batter to prepared loaf pan and baking for about 45 minutes, or until toothpick test comes out clean in the center and top appears to be browned and not jiggly in the middle. Cool on wire rack. Serve warm.