Buttermilk Pumpkin Bread - #breakfastseries

Buttermilk Pumpkin Bread

This week at IHCC, we get to make any Ellie Krieger recipe that can be sliced, e.g. pizza, baked casserole, quiche, sandwich, pie, tart, cake, dessert bars... You make the call as long as the end product can be sliced or features sliced ingredients.

I have lots of roasted pumpkin puree sitting in my fridge, so a simple pumpkin bread will be nice!

Recipe adapted from Ellie Krieger's Olive Oil Pumpkin Bread.

Ingredients:
(Serves 8)

1 cup wholemeal flour
1/2 cup unbleached all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup fresh roasted pumpkin puree
1/2 cup buttermilk
1/2 cup molasses sugar
1/3 cup olive oil
2 large eggs, room temperature
2 tablespoons flax seeds

How to:

1. Preheat the oven to 180°C. Lightly grease and line a 9x5-inch loaf pan with baking paper.

2. In a large bowl, whisk together both flours, baking powder, ground cinnamon, ground ginger, and salt. In another bowl, combine pumpkin puree, buttermilk, molasses sugar, olive oil, and eggs and mix until well combined.

3. Add the flour mixture into the pumpkin mixture. Stir (but not overmix) until evenly incorporated.

4. Scoop the batter into the prepared pan. Sprinkle the top with flax seeds. Bake for about 50 minutes, until the top is browned and a tester inserted into the center of the loaf comes out clean. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving.