Yesterday, I planned to bake some whole wheat bread. When I went to the pantry to get out my spare bag of whole wheat flour, it turned out that it was a bag of granulated sugar instead. How could this happen? I never run out of whole wheat flour! Last week, I ran out of both brown sugar and butter… Both are staples in my kitchen.
I seem to be having trouble keeping my kitchen stocked lately… I haven’t really been on a regular grocery shopping schedule, and I’ve been completely winging it on a meal plan. Between our busy schedules and weekly CSA shares, I have gotten away with it.
Since the CSA share doesn’t typically include whole wheat flour, though, I had to come up with something else for dinner last night since I didn’t have the ingredients for whole wheat bread. I was also running out of time since I had wasted most of the afternoon debating what to make to go with our salads for dinner. I considered some biscuits, but I didn’t have any buttermilk. I thought about muffins, but I wasn’t really in the mood. Then, I remembered the recipe for Irish Soda Bread from The Sophisticated Gourmet that I had tried a while ago (over a year!).
I thought about just making a plain soda bread, but I also knew that I haven’t done much recipe development for the blog lately, either. Since I had just made puree from 4 pumpkins that I picked from the garden, I decided to attempt a pumpkin soda bread. Everything’s better with pumpkin, right?
The bread turned out pretty well. I halved the original recipe when I was developing my pumpkin version since I only needed one loaf. It’s not a typical sweet pumpkin bread… The pumpkin flavor is subtle, but I think it definitely helped to keep the bread nice and moist. Both my hubby and I enjoyed it… It was especially tasty with a nice healthy smear of apple butter on top!
Pumpkin Soda Bread
(adapted from The Sophisticated Gourmet)
- 2 cups all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup milk
Preheat the oven to 400°F. Line a baking sheet with parchment or a nonstick liner (or lightly grease), and set aside.
In a mixing bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg to remove any lumps.
In a separate bowl (or a measuring cup), whisk together the pumpkin puree and milk. Add the pumpkin and milk mixture to the dry ingredients. Stir until combined.
Knead a few times by hand (the dough will be a bit sticky), then shape into a loaf and place on the prepared baking sheet. Score the loaf with a sharp knife in the shape of an X.
Bake for about 35 minutes until the bread sounds hollow when tapped. Transfer to a wire rack. Cool for at least 30 minutes prior to slicing.