I don’t mind cold weather. Actually, I don’t love the cold, but I love what goes with it: cozy sweaters, nights by the fire, college football Saturdays, and pumpkin everything.
I’m not a pumpkin latte-drinker, but I am a devoted pumpkin bread-eater. I like my pumpkin bread moist, slightly sweet, and I love a crunchy topping or stir-in. This bread recipe fits the bill – plus, I’ve given it a boost of protein by subbing cricket flour for some of the all-purpose flour in the original recipe. What a great treat on a chilly autumn day!
Pumpkin Bread with a Protein Punch
15-ounce can pumpkin puree (not pumpkin pie filling)
1 cup vegetable oil
2/3 cup water
2 teaspoons vanilla
2 ½ cups granulated sugar
3 cups all-purpose flour
½ cup cricket flour
2 teaspoons baking soda
1 ½ teaspoons salt
3 tablespoons pumpkin pie spice
Preheat oven to 350 degrees F. Grease and flour or liberally spray with nonstick baking spray two loaf pans. In large bowl, combine pumpkin, eggs, oil, water, vanilla, and sugar; mix with electric mixer until well blended. Add flour, baking soda, salt, and pumpkin spice. Mix just until blended. Divide batter between two prepared loaf pans. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
* This bread is great topped with chopped nuts or shelled, roasted pumpkin seeds, or roasted crickets. Or, you may decide to stir chocolate chips, nuts, crickets, or dried fruit into the batter. Get creative!