Pumpkin Walnut Bread Delight

As you are all now probably far too aware, I like to do something a little special for my weekend breakfasts.

During the week I am all about my bowl of yoghurt, raw rolled oats, berries (frozen ones which I defrost) and a drizzle of light agave nectar. Occasionally I will have half a large dark rye roll with nut butter and jam, plus a small bowl of the yoghurt and raspberries, sans the oats. What can I say? I adore these two breakfasts and I simply do not mess with them. Come Saturday or Sunday, however, I love to spice things up. Occasionally I will crave eggs, bacon, mushrooms and the like, but usually my mind teeters over to something sweet.

As we are still in the phase of unpacking after our move, I recently came across four tins of pumpkin that I had purchased at USA Foods six months prior. I gazed at them and, call it food telepathy, I sensed they were feeling neglected. It had been a while since my last pumpkin venture, you see. And so I consulted the delightful Californian baker, Joy, as I was certain she would have a pumpkin-centric gem for me (those North Americans sure know how to use their pumpkin). I searched through her blog until I came across the perfect recipe (it's a vegan recipe too!).

Buzzing with the prospect of a pumpkiny breakfast, last Saturday morning I rose early and bounced into the kitchen to get baking...

Pumpkin Walnut Breadrecipe link.

It was delightful.

Bakers beware, this is a very sweet loaf. I halved the recipe to make just one loaf (the original recipe is for two loafs), and furthermore I reduced the sugar content from 1 cup brown sugar to 3/4 cup (it felt like simply too much sugar to me), and I think it could have even been reduced to 1/2 a cup. Maybe next time. Although having said that, the sweeteness was a lot more pronounced when the loaf as eaten warm from the oven. When nibbling on a slice the following day, the sweeteness was well balanced (a spread of butter didn’t go astray either).

I also altered the spices, I doubled the nutmeg and cinnamon, added a touch more cloves (which I ground up myself - the recipe called simply for cloves and I was unsure whether she meant pre-ground or whole - surely not whole?!). I also added ground ginger in place of the all-spice, as I didn't have any of the latter. I was thrilled with my spice assembly.

I baked my loaf for 55 minutes and rested it for 15 minutes in the tin before turning out and serving with Greek Yoghurt. It was wonderfully delicious.

Thank you, Joy.

Heidi xo