Anyone else obsessed with Beat Bobby Flay? No? Okay, just checking. I’m not sure how or why I started watching it, but now whenever I see that it’s on I get a little adrenaline rush to tune in. Anyway, anyone who has seen even a couple of episodes would know that Flay definitely has a flavour profile that he sticks to on a regular basis. I wouldn’t say baking and pumpkin are completely reminiscent of that, but since he’s been on my television so often lately, I decided to give this pumpkin bread a whirl. The texture is lovely thanks to the very light batter, but I would probably up the spice content by as much as double next time. I also added a half teaspoon of ground cardamom, plus about half a cup of lightly toasted, chopped hazelnuts.
Bobby Flay’s Pumpkin Bread
4 tablespoons butter, room temperature
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
1 cup canned pumpkin puree (canned or roast your own)
2 large eggs
2/3 cup water
raw pumpkin seeds for garnish
In a small bowl, combine the flour, salt, baking soda and powder, and all of the spices. In another large bowl, beat together the sugar, butter and oil until light and fluffy, about one minute.
In the large bowl, add in the pumpkin and mix until combined. Add in one egg at a time, and beat until just incorporated. While still mixing, slowly incorporate the flour mixture into the batter, along with the water, alternating between the two.
Pour the batter into a buttered 9 or 10-inch loaf pan and top with raw pumpkin seeds. Bake at 350°F for one hour to an hour and fifteen minutes, until a skewer inserted into the centre comes out clean. Cool on a wire rack for ten minutes, then remove from the pan and let cool completely.