The pumpkin bread is found at La Farm Bakery, its food truck and its stand at the State Farmers Market from September to December. Until then, try making this La Farm Pumpkin Loaf at home, thanks to the recipe from owner Lionel Vatinet.
La Farm Pumpkin Loaf
From Lionel Vatinet, baker and owner of Cary’s La Farm Bakery.
1 3/4 cups pastry flour
1/2 rounded teaspoon baking soda
1/2 level teaspoon sea salt
1/4 rounded teaspoon ground nutmeg
1/4 rounded teaspoon ground allspice
1 rounded teaspoon ground cinnamon
3/8 cup canola oil
1/4 cup water
1 3/4 cups pumpkin puree
1 1/4 cups white granulated sugar
1 tablespoon raw, whole pumpkin seeds
Heat oven to 375 degrees.
Combine pastry flour, baking soda, salt, nutmeg, allspice and cinnamon in a large bowl. Stir together until well mixed and then sift into a mixing bowl.
Combine canola oil, water, eggs and pumpkin puree in a separate bowl and mix thoroughly. Add wet ingredients to the dry ingredients in the mixing bowl and mix at low speed for 3 minutes stopping occasionally to scrap bottom and sides of bowl. Add sugar and mix until well blended on low speed.
Pour batter into a lightly greased or oil-sprayed 9-inch-by-5-inch loaf pan. Sprinkle pumpkin seeds on the top.
Bake for 40 to 50 minutes or until toothpick or cake tester inserted in loaf comes clean. Remove from oven and cool for 10 minutes and remove from pan. Cool completely. Wrap in plastic wrap for room temperature or refrigerated storage or add a layer of foil for freezing.
Yield: 8-10 servings