I feel pretty proud of this pumpkin bread. It has a wonderful tender crumb, is moist without being gummy, and the crust is crunchy without being obnoxious. It’s just sweet enough, and is full of healthy fats, not to mention sprouted flour (which digests as a vegetable).
The pumpkin is a puree I made over the winter, from an heirloom pumpkin that I roasted and processed through a ricer, then froze for a future use. While cleaning out my freezer last week, I found it in there and decided to defrost it and use it for… something (I wasn’t sure what exactly at the time). A day later it came to me: I could create a pumpkin bread recipe! One that had all the ingredients I wanted in it, and none that I didn’t.
Back around the holidays, I participated in a “secret santa” gift exchange, and received the Ratio book by Michael Ruhlman (my request). At the time, I wanted to start creating recipes – especially recipes that use unrefined sweeteners. I have found some recipes that I like but not that many. So, I thought the solution would be to create some of my own.
