We’ve got moves like Jagger. Can you see why?
Come in closer. Clooooooser. Can you see it yet? No?
Fine, we will tell you. We made low-fat pumpkin bread with homemade pumpkin spice!
Take it from us: there seems to be no supermarket in metro west Boston that carries actual pumpkin spice. These two suckers would have bought a little jar of it even if it were 10 bucks, because the recipe said so. We debated sucking up to the sometimes-not-so-nice Starbucks barista that works at the Lexington location just so she might give us some of hers.
But here is where those Jagger moves come in. It turns out that only a few ingredients mixed together makes pumpkin spice!
For the pumpkin spice, you’ll need:
1/2 teaspoon of ground cinammon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves (allspice)
Mix all of those together in a little bowl and set it aside. It’s that simple.
For the bread, you’ll need:
1 1/2 cups of pumpkin puree
1 1/4 cups all purpose flour
3/4 cup sugar
1 teaspoon baking soda
All of your fancy pumpkin spice
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 large egg whites
2 tablespoons vegetable oil
1 1/2 teaspoon vanilla extract
9×5 loaf pan
Pre-heat your oven to 350 and then grab a bowl out of your cabinet. In that cute bowl of yours, combine the flour, sugar, nutmeg, your fancy pumpkin spice, baking soda, cinnamon and salt and whisk them lightly together.
Then grab another bowl (ugh! We know! Two bowls to clean!) and mix your egg whites, oil, puree and vanilla and beat together until combined. We didn’t get a picture of this because honestly, it’s not a pretty picture. You’ll see.
Add your flour bowl SLOWLY to your egg mixture and continue to beat until combined. Workin’ it slowly allows it to mix evenly, avoid lumping and keeps it off of your counter.
You can tell that it is done when the paddle on your mixer retains some of the batter without it slipping off.
Spray your loaf pan with some baking spray and pour that liquid pumpkin mixture into it. Plop it in the oven for about 55 minutes or until a toothpick comes out of the center clean.
This bread was truly magical. Sweet, spicy, soft and fluffy. Our dear friend and neighbor Siobhan (her hand made an appearance on our chocolate marshmallow cookies entry) stopped by for a slice and liked it as well! At least she told us she liked it. We liked it.
Now we’re paranoid. Siobhan, you did like it, yes? If you didn’t you’d tell us, right?
We decided that the usual yogurt butter that we are used to wasn’t good enough for this little loaf, so we decided to whip up some ALMOND BUTTER to spread on top of her smooth surface. More to come on that recipe later!
And just like that, dear blog-friends, we mixed homemade pumpkin spice and made a little bit of autumn in our kitchen. Do the same, darlings!