I’m currently basking in the midst of a mega-long weekend, and it is pretty rad, not going to lie. The only thing I had on for the whole four days is work at the Halifax Seaport Farmer’s Market, at our Made with Local table, which is a long, but super fun day. Business is going really well, it’s so great that we have customers who come every single week and buy our bars, without fail. I love you guys! One of my fave ‘regulars’? A hungry little 10 month old named Zoe who’s so cute it’s just painful. Gotta love a kid with a great appetite!
Made with Local bars have a staple 4 flavours, each one showcasing different Maritime ingredients like blueberries, cranberries and apples. For a special event in October, we experimented with a pumpkin-based bar, called ‘Totally Autumn!’. It was a huge hit, and for good reason! It had local pumpkin (which we roasted and pureed ourselves), creamy white chocolate, and toasted pecans. They sold like crazy and was a great chance for us to do some recipe experimentation, we’re looking ahead to some fun holiday flavours already…think gingerbread. Yeah buddy.
So we had some beautiful, local pumpkin puree left over. It sat in my fridge for over a week just taunting me. Soup? Casserole? Cupcakes? I couldn’t decide and was really just avoiding it, until I was gifted a freaking GORGEOUS cookbook. Check it out! So many gem recipes from local chefs and foodies!
This pumpkin bread recipe is one of the many gems. It’s absolutely perfect. Super moist with a tight crumb and a nice little crust along the top.
I doubled the recipe and because I didn’t have any eggs, I added some extra pumpkin and subbed in a chia egg (well, two, since I doubled it). A chia egg is just a tablespoon of chia seeds mixed with 3 tbsp warm water. You let it sit for a few minutes and it becomes a gelatinous goo (sounds good, right?) that acts much like an egg in the recipe, binding all the other yummy stuff together. I was really relieved that it turned out so well despite the substitution! I added dried cranberries instead of the raisins the original recipe called for, they’re a nice little tart burst. Chocolate would be the best though, because let’s be real, when does it not make things exponentially better?
Perfect Pumpkin Loaf
Elizabeth Baird – Best Recipes of the Maritime Provinces
1.5 cups all purpose flower
1 cup white sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
.5 tsp salt
2 large eggs (or chia/flax egg)
1/2 cup vegetable oil
1.25 cup pumpkin puree
1/2 cup dried fruit or chopped chocolate
Pre-heat oven to 350, and line a 9×5 loaf pan with parchment. Whisk together dry ingredients. In a separate bowl, whisk eggs and oil, then add pumpkin and your mix-in of choice. Pour wet mixture over dry, and stir until combined. Pour into lined loaf pan and bake for 50-60 minutes. I covered mine with tin foil about 25 minutes in because it was browning a little faster than I liked. I had mine in for 50 minutes in total, until a toothpick came out clean. It was perfect!