Of pumpkin bread and being a snotface

Not too long ago, I saw a blog post where someone posted about having made an egregious error while making pumpkin bread.  They accidentally put CUMIN in.  What?  Who DOES that?  Do they not read?  Have they not heard the adage "measure twice, cut once?"

Seriously.

So I dismissed it, clucked my tongue, and went on with life.

Today, I decided to make good use of the pumpkin hanging out in my fridge and started throwing things into my mixer.  I grabbed my spice jar and was generously pouring it in when a pungent, warm aroma rose up to my nose from the bowl beneath.

Cumin.

I kid you not.

So, let that be a lesson on judging others.  Don't.

I fished out as much cumin as I could, recompensed the bowl with some almond butter, and went about my way. Don't tell Tom.  I could swear I got a whiff of cumin as I nervously inspected the bread, but overall it was a resounding success.  A little eggy, but good, moist, and absolutely hit the spot

As for the recipe, I found it a long time ago.  I don't know when, I don't know where.  All I know is that I tucked it away for safe keeping and happened upon it this weekend when I wanted to make muffins or pumpkin loaf with my remaining pumpkin puree.  Plus, it used almond butter, and I was curious about this whole "butter to bread" thing that I've seen lately.  What better way to try than with scrumptious pumpkin quick bread?????

I did some googling and couldn't find the exact recipe that inspired me, and that was unfortunate not only for giving credit but because I therefore didn't know what temperature to set my oven not in what size pan to put the bread.  Oops.  But I made do, put the oven to 325 and cooked it for 30 minutes to start, being satisfied at 40 minutes. 

Ingredients:
1 cup almond butter
3 eggs
2/3 cup pumpkin puree
1/3 cup honey/maple syrup (or be like me and use 1/3 c almond milk and 5 packets truvia)
1/2 tsp salt
1 tsp baking soda
2 tsp PUMPKIN PIE SPICE  (please read the label, for me.  Laugh at me if you must, but laugh while reading)
A handful of chocolate chips

Mix all except the chocolate chips in a bowl with a hand mixer or a stand mixer, pour into loaf pan, toss chips on, bake at 325 for 35-40 minutes.


Using 8 as your serving size, caloriecount.com tells me you get this (without chocolate chips)

Nutrition Facts

Serving Size 1/8 recipe

Amount Per Serving

Calories 253 Calories from Fat 196

% Daily Value*

Total Fat 21.8g 33%

Saturated Fat 4.3g 22%

Cholesterol 61mg 20%

Sodium 332mg 14%

Total Carbohydrates 8.1g 3%

Dietary Fiber 2.0g 8%

Sugars 1.2g

Protein 9.2g

Vitamin A 65% • Vitamin C 2% Calcium 10% • Iron 11%

Nutrition Grade C+

* Based on a 2000 calorie diet