Join me on a culinary adventure as I learn how to cook with local and simple ingredients by making all the recipes in Simply in Season. Along the way we'll explore the benefits of eating locally, including freshness, taste, nutrition, variety, environment, and local and global health.
This was the only autumn bread recipe from Simply in Season that I can eat/make since I’m allergic to cranberries (keep an eye out for guest bloggers, though!)
Dry ingredients: 1 1/2 C flour, 1 1/2 C whole wheat flour, 1 C wheat germ, 1 C sugar (I ran out and used about 3/4 C sugar and 1/4 C stevia for baking), 1 C brown sugar, 2 tsp baking soda, 1 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp each ginger, nutmeg, cloves (optinal). Mix together and make a well.
Wet ingredients: 2 1/2 C pumpkin, 4 eggs (slightly beaten), 1/2 C oil, 1/2 C pecans or other nuts, 1 C raisins or dates (chopped, optional). Add to the well and mix until just moistened. Pour into 2 greased 9×5 inch loaf pans and bake at 350F until toothpick inserted in center of loaves comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto the rack to cool completely before slicing.
The verdict: Seriously yummy. Couldn’t even tell that I used part Stevia.
Looking for more bread recipes? Check out the 2nd Annual Bread Roundup at Joy of Desserts and 3 Sides of Crazy.
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7 Comments so far
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What brand of stevia do you use? You know, not all brands taste the same. I use SweetLeaf!
By Yoda Smith on 10.21.09 12:13 pm | Permalink
Yoda, I’m pretty new to the world of stevia. I bought NuNaturals More Fiber Stevia Baking Blend at the health food store because I was looking for a substitute for sugar when I was making ice cream. Needless to say I do NOT recommend this blend for ice cream! I ended up with bundles of blech. It worked well for the bread, though, and I like that it’s a one to one ratio. I couldn’t taste it at all. Next time I might try all stevia instead of sugar.
By wendypchef on 10.22.09 7:33 pm | Permalink
First off, I ADORE Simply in Season. We (the cooks in my weekly community supper group) cook out of it all the time. Last night I made the Chipotle Pinto Beans (SIS p. 306) with cornbread from More With Less, and it was great! Anyway, a crazy good (though not necessarily healthy) substitution in the pumpkin bread is to switch out the raisins/dates for chocolate chips. So yummy….
By dierdrejaine on 10.23.09 1:02 am | Permalink
Thanks for the tip, I’m going to have to try that!
By wendypchef on 10.23.09 7:22 pm | Permalink
This sounds like a winner to me. I can’t wait to try it for the holidays. Thank you for sharing it with the 2nd Annual Bread Round-up.
By Tamy ~ 3 Sides of Crazy on 11.01.09 8:32 pm | Permalink
I like to use stevia, too – so much better than a sugar substitute full of chemicals. I have a feeling I will love this bread. It sounds great. Thank you for participating in our 2nd annual bread roundup.
By Joy @ Joy Of Desserts on 11.02.09 2:44 am | Permalink
What a GREAT!!! bread pumpkin with whole wheat and wheat germ. THANKS!!! Geri
By Geri@heartnsoulcooking on 11.03.09 4:39 pm | Permalink
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