I fell off the wagon â€“ the October Unprocessed wagon. It was that damn crystallized ginger that did it! It was the pressure at work and late nights. Stress will do that to a girl. It makes me start craving comfort food. And really, I did pretty well keeping things under control. I only ordered one pizza and bought one bottle of wine. I actually managed to prepare a lot of food this week too besides the fact that I was working 12 to 14 hour days. But the one thing I prepared yesterday that made me happiest of all was the pumpkin bread. The pumpkin bread I cut up into slices and stuck into my lunch bag so that I could have little bits of it throughout the day. The pumpkin bread that I would eat mindlessly while doing other tasks until a bite of toothsome, spicy ginger would stop me in my tracks and take me back to the bread I was eating. Crystallized ginger in pumpkin bread! Why haven’t I done this before? Seriously. Make this bread. It is autumn in a loaf. Maybe just wait until next week though so you don’t fall off the wagon too.
Pumpkin Bread with Crystallized Ginger
Adapted from Closet Cooking
If you have time, make your own pumpkin puree. It is so worth the effort.
Roughly chop about 1/4 cup crystallized ginger and reserve.
Sift together the following dry ingredients:
1 cup white flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
In a separate bowl, thoroughly mix together the following wet ingredients:
2 eggs, slightly beaten
3/4 dark brown sugar, packed
1/4 canola oil
1/2 cup plain yogurt
1 1/2 cup pumpkin puree
Fold the dry ingredients into the wet ingredients until fully incorporated. Fold in the ginger.
Lightly grease a 9×5 non-stick loaf pan and fill with batter. Bake at 350 degrees for about 1 hour, until a toothpick placed into the center comes out clean.Â Enjoy!