Pumpkin Sucanat Bread
A good loaf of Pumpkin Bread will make you a believer!
IN WHAT? Well, in that the Good Lord knew exactly what He was doing when He made
coffee beans for percolating on chilly autumn mornings…
crispy falling leaves…
pumpkins growing orange and round during Summer’s heat awaiting harvest in the cool of fall…
cinnamon and nutmeg to flavor the seasons bounty…
and most convincing of all…
an end to the blazing temperatures of Texas summers!
Twenty years of friends and recipes
Back in my college days, one of my mentor-hearted friends shared with me her recipe for Pumpkin Bread. I’ve probably baked this recipe every fall since, going on twenty years! (Side Note: I began college at the remarkably brilliant age of six, which means your rough calculations of my age are way, way off! Sort of…). My “Pumpkin Bread” friend happens to be a chef who is brilliant in the kitchen, so I pay attention when she suggests a recipe!
This loaf is perfectly moist and not overly sweet. It begs to be slathered with salted butter and enjoyed with steaming hot French Press coffee!
Two Healthy Substitutions
Originally, the recipe called for white sugar and white flour. These two ingredients are disease makers as they cause inflammation and are directly linked to blood sugar imbalances. And so, I chose two healthier substitutions.
Pronounced “soo-kuh-gnat,” Sucanat is a contraction of the descriptive words, sucre de canne naturel.
“It is a brand name for a variety of whole cane sugar that was introduced by Pronatec in 1978. Unlike refined and processed white cane sugar and brown cane sugar, but similar to panela and muscovado, Sucanat retains its molasses content. It is essentially pure, dried sugar cane juice. The juice is extracted by mechanical processes, heated, and cooled, forming small brown grainy crystals.” (1)
Sucanat contains most of the molasses that would otherwise be removed in the sugar refining process, giving it a strong flavor.
Unlike traditional brown sugar, the vitamins, minerals and molasses inherent in sugar cane are not lost during the processing of Sucanat.
Sugar is sugar, no matter how natural its form. Use sparingly!
Sweeteners, even whole ones like honey, maple syrup and sucanat, are considered rare treats in my kitchen as they pack a dense caloric punch.
2. Freshly Milled Flour
Freshly milled, whose flour is bursting with flavor and nutrition that you will not find in any store bought bread. Yes, not even in organic, sprouted or seemingly nutritious gluten-free breads.
When grain is milled into flour, it IMMEDIATELY begins a process of degradation called oxidation.
“Each kernel of grain has a “germ” as its core, surrounded by a storage packet of starch, called the endosperm that would nourish the young embryo if the seed sprouted. The entire kernel is protected by a layer of bran and usually also by an outermost inedible layer called the hull. As long as the bran is intact, and the grain kept relatively cool, dry and rodent or bug free these “seeds” will store indefinitely with no nutrient loss. Once the kernel of wheat is broken open, however, as in milling, the protection of the bran is gone and many of these nutrients, now exposed to oxygen, are lost by oxidation. In fact, once milled, as much as 45% of the nutrients are oxidized, in the first day alone. In 3 days, just 72 hours later, 90% of the nutrients are lost, all to oxidation alone and none to the sifting of the bran and germ.” (2)
pumpkin Sucanat bread recipe
- Three cups Sucanat or two cups of honey
- Four eggs, cracked and whisked
- Two thirds cup of water
- One cup of butter or coconut oil
- One can of puréed pumpkin (about sixteen ounces)
- Three and one half cups freshly milled flour
- One half teaspoon baking powder
- Two teaspoons baking soda (make sure it’s aluminum free)
- One and one half teaspoons sea salt
- One teaspoon cloves
- One teaspoon cinnamon (sometimes I double the cinnamon)
- One teaspoon nutmeg
1. Preheat your oven to 325 degrees
2. Mix all the wet ingredients in a large mixing bowl
3. Sift or dry whisk the dry ingredients in a bowl
4. Add dry ingredients to wet ingredients, one cup at a time, fully incorporating
5. Do not over mix the batter
6. Grease two loaf pans, and pour batter equally into each
7. Bake for forty-fifty minutes, or until a knife inserted comes out clean
2. Becker, Sue. “Exposing the Deception of Enrichment.” http://www.breadbeckers.com/blog/deception-of-enrichment/