Pumpkin Bread + December Notes

My recipes for seeded pumpkin bread and apple butter, plus a few more nice things.

Hello friends,

As promised, here’s my seeded pumpkin bread recipe, along with my method for apple butter, which makes a beautiful accompaniment to this bread. The bread is quite versatile - it can be dessert or breakfast, or a snack. This recipe comes from the Golubka Kitchen Holidays ebook, which we released a few years ago. It’s packed with festive, plant-based recipes. If you’re looking for more of those for your celebrations, check it out.

We are slowly dropping into a more regular daily routine, trying to follow the baby’s natural nap/wake cycles and adjusting accordingly. I’ve been learning to complete tasks with the speed of light :) Otherwise, we’ve been getting lots of baby smiles, which are just the most heartwarming.

I love this time of year and its magic. We put up our tree and orange garlands this past weekend. I’m still planning the menu for Christmas morning, when we’ll be having family over, but these no knead cinnamon rolls are a strong contender. We’ve been taking evening walks to see the neighbors’ holiday lights and glowing candles in the windows. It feels so cozy to bundle up for the walk, then come home for a nice, warm dinner.

Below, you’ll find the pumpkin bread recipe and links to a few more nice things.

Walks with baby in a stretchy wrap have been our favorite. We were gifted the Solly baby one, it’s great.

Seeded Pumpkin Bread with Apple Butter

makes one 8 ½” loaf + about 1 ½ cups apple butter

for the pumpkin bread

• 1 ½ cups all-purpose, whole wheat, or spelt flour

• ⅓ cup + 1 tablespoon coconut sugar, divided

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• sea salt

• 1 teaspoon cinnamon

• 1 teaspoon ground cardamom

• ¼ teaspoon nutmeg

• 1 15 oz/425 g can unsweetened pumpkin puree (about 1 ¾ cup)

• ⅓ cup olive oil

• ¼ cup warm water

• ½ tablespoon apple cider vinegar

• 1 teaspoon vanilla extract

• ¼ cup + 2 tablespoons raw pumpkin seeds, divided

• 3 tablespoons poppy seeds, divided

• packed ¼ cup raisins or dried cranberries

for the apple butter

• 6 medium apples (about 2 ½ lbs/1 kg), cored and cut into chunks

• ⅓ cup coconut sugar

• 1 cinnamon stick

• sea salt

to make the pumpkin bread

Preheat the oven to 350° F (175° C). Line an 8 ½” loaf pan with parchment paper, extended up the sides.

In a large bowl, combine the flour, ⅓ cup coconut sugar, baking powder, baking soda, a generous pinch of salt, cinnamon, cardamom, and nutmeg, mix to combine. Add the pumpkin puree, olive oil, warm water, vinegar, and vanilla extract, mix until just combined. Add ¼ cup of pumpkin seeds, 2 tablespoons of poppy seeds, and raisins/cranberries, and gently fold them in, making sure not to overwork the dough. Transfer the dough to the lined loaf pan, evening it out with a spoon. Sprinkle the top with the remaining 2 tablespoons pumpkin seeds, 1 tablespoon poppy seeds, and 1 tablespoon coconut sugar. Lightly press the seeds and sugar into the dough. Bake for 50-55 minutes, or until a toothpick, inserted into the center of the loaf, comes out clean. Let cool, lift the bread out of the loaf pan using the extended sides of the parchment paper. Slice and serve the pumpkin bread on its own or with the apple butter (recipe below).

to make the apple butter

Preheat the oven to 300° F (150° C).

Put the apples in a large, oven safe pot. Add ¼ cup of water, cover, and bring to a simmer. Simmer, covered and stirring periodically, for 20 minutes, or until the apples are soft. Add the sugar and mix it in until dissolved. Transfer the apples and all their juices to an upright blender and blend on high until smooth. Return the blended apples back to the pot. Add the cinnamon stick and put the pot in the oven. Bake for 3 hours, uncovered and stirring every 30 minutes, until the apple butter is reduced and concentrated. Discard the cinnamon stick, stir in a pinch of salt, and let cool. Store the apple butter refrigerated in an airtight container.

Do-ahead: The pumpkin bread can be made up to a day ahead. The apple butter can be made up to 5 days ahead. 

Note: If you don’t have an oven-proof pot, transfer the apple butter to a large, rimmed baking dish after blending the stewed apples and proceed to baking.

More Nice Things

This hot air balloon baby mobile from the sweetest toy shop actually keeps the baby entertained.

Trying this burnt leeks and beans recipe asap.

Kind of out of left field, but this mop has made me love cleaning the floors. No cleaning products needed, just water.

Thank you for reading and happy holidays!

- Masha