34 Good in Every Grain www.GoodinEveryGrain.ca ADD PUMPKIN FLAVOUR TO YOUR FALL BAKING! It wouldn’t be fall without a bit of pumpkin flavour in your recipes! This trendy flavour can be found in everything from drinks to baking to even candle scents this fall, and Good in Every Grain has a great bread recipe made using pumpkin purée and Ontario wheat flour. Celebrate the goodness of Ontario this month with the perfect fall flavours in this great recipe. Ingredients • 1 cup all-purpose flour • 1 regular-sized can pumpkin purée • 1/4 tsp salt • 1/4 tsp baking soda • 1/2 tsp cloves • 1/2 tsp cinnamon • 1/2 tsp nutmeg • Dash of ground ginger • 1 large egg • 1 cup sugar • 1/2 cup vegetable oil • 1/2 cup unsalted butter Directions 1. Preheat oven to 350 °F, and grease one 8x4-inch loaf pan. 2. Mix pumpkin purée, eggs, oil, sugar and butter in a large bowl until well blended. 3. Mix the flour, salt, baking, cloves, cinnamon, nutmeg, and ground ginger in a separate medium bowl until well blended. 4. Stir the dry ingredient mixture into the wet ingredients until it is just blended. 5. Pour pumpkin bread batter into the prepared loaf pan and place it in the preheated oven. Bake for 60 minutes or until the centre is cooked and a cake tester comes out clean. 6. Cool pumpkin bread loaf on a wire rack immediately after removing it from the oven. 7. Serve warm with a side of ice cream or whipped cream! YIELD: 1 loaf PREP TIME: 20 minutes COOK TIME: 60 minutes
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