I feel like a free bird and God has answered my prayers. Hallelujah. I cannot say that enough. I didn't know when this day would ever come and I'm finally working for myself. I actually put those type of thoughts at the back of my mind in a deep dark well never to be resurfaced again. However, the opportunity presented itself unexpectedly and I am so incredibly thankful. I get to start 2012 completely anew. My new role is going to be super demanding so my upcoming challenge will be how to manage my time and find balance. I have had a lot on my mind the past few weeks so I decided to take a little breather and bake this bread. I got this recipe from my coworker and adjusted it for less sugar and whole wheat. It is still really yummy and satisfying without all that sugar and saturated fat.
I took the image below on my new desk for my home office which isn't finished yet (I blogged about ideas a couple weeks ago here). I love my new desk and will post pics when my office is all done. Thanks to my husband for finding it! I have the best, most supportive husband. Just wanted to say that!
Makes 2 loaves (one for you and one for a friend)
2 cups pumpkin
2 1/2 cups granulated sugar (if you want it to be sweeter, I recommend adding 1/2 cup of sugar)
1 cup canola oil
2/3 cup room temperature water
1 3/4 cups all-purpose flour
1 3/4 cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 1/2 teaspoon sea salt
2 teaspoons baking soda
1 cup toasted walnuts
Butter for greasing the pans
Preheat oven to 350 degrees F.
Line 2 9 by 5 loaf pans with parchment paper and grease with butter. Mix together the dry ingredients (the flours, cinnamon, nutmeg, ginger, salt, and baking soda) in a medium size bowl and set aside. In a large bowl, mix together the pumpkin, sugar, oil, eggs, and water with a whisk. Gently fold in the dry ingredients into the wet ingredients. Add in the walnuts and mix 'til combined (do not overmix). Pour batter into the pans.
Bake for 60 minutes or 'til an inserted toothpick comes out clean. Cool for 5 minutes before removing from pans.
I always do half all-purpose flour and half whole wheat flour. If you do 100% whole wheat flour, it tastes a bit dry and grainy so the half and half strategy works for me. Otherwise, I do 100% whole wheat pastry flour. It doesn't taste so whole wheat-y if you know what I mean.
My trick to getting the loaves out of the pans is to line the pan with parchment paper. Trust me it works! I line the pans with the parchment paper, lightly grease the sides with butter, fill the pans with batter on top of the parchment paper, trim the long edges of the parchment paper with scissors, and bake. I use the sides of the parchment paper to pull the bread out. It is so much easier this way.
The loaves came out and they made my house smell delicious in the process.