Lunch: Pumpkin Bread

I’ve waved farewell to a summer full of pickled salads and frosted shakes and I’m now tapping into an arsenal of autumnal recipes both new and old. One of my favorites is this Pumpkin Bread recipe passed on to me by my mom. The recipe itself dates back to

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Bread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 2/3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup canned pumpkin
1/3 cup water
1/2 cup chopped pecans, lightly toasted

Instructions

Preheat oven to 350 ºF.
Grease and lightly flour a 9x5" loaf pan. Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
Cream together the butter, sugar and vanilla in the bowl of a mixmaster. Add the eggs, one at a time, then add the pumpkin.
Alternate adding in the dry and wet ingredients by adding one-third of the dry, then half of the water, one-third of the dry, the other half of the water, and the final one-third of the dry. Blend well, scraping down the bowl as needed.
Fold in the toasted pecans. Bake for 1 hour or until a toothpick inserted comes out clean.

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