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pumpkin seeds

Loaf, Pumpkin

Pumpkin Loaf

October 8, 2015

pumpkin bread

I’m hoping now that wedding craziness has ended, and I’ve regained my waking moments free from wedding planning thoughts, I can return to baking and blogging.  

Adam and I ‘celebrated’ our one month-aversary monday evening with drinks & some appetizers at a restaurant down the street. We came home to share some italian pastries from the same bakery that we used for our wedding – since we both didn’t eat a single dessert at the wedding. Shocking – since i’m a self-professed dessert lover and foodie. I think someone brought us a mini jar of tiramisu after it was served, but the biscotti had been stolen out of it already and it was mostly cream with some espresso. That didn’t stop us from spooning the coffee creation into each others face. 

If you follow along over on Instagram (@AliciaBakeaholic) or Snapchat @Aihconti, you’ll have noticed that I’m definitely back in the kitchen making some delicious fall creations. While I didn’t necessarily stop cooking and baking over the summer, it was most certainly less frequently placed on the blog. It was on record our hottest, driest summer yet and turning on an oven just was not what i wanted to do, amidst wedding diy’s. 

However, I honestly think that fall baking is my most favourite. The flavours (yes, pumpkin spice, but also cinnamon apple), the colours, the fall ingredients popping up in the market produce bins all create the most wonderful dishes and desserts. There’s a squash bin at the produce market i visit frequently that is always fully stocked with butternut, spaghetti squash and buttercup all for .68 cents a pound. Adam and I were even lucky enough to have an early Thanksgiving dinner this week with his family before they jet off to Europe for a couple weeks on Monday. We’re having one with our family on Sunday. I also love fall baking because of the weather – the cooler days, the sun slung low in the sky, set the tone for cozying up in the kitchen with a good cookbook. 

pumpkin loaf

I had leftover pumpkin from some muffins that didn’t turn out quite right, and decided to make a pumpkin loaf. I loosely used my basic banana bread recipe, and swapped out the banana for pumpkin, and of course added some pumpkin pie spices.

bakeaholic pumpkin bread


I decided to make two loaves, since it takes less time to bake two at once, and this way I have another one to give away.

Pumpkin Loaf
A staple of fall - lightly sweetened and spiced pumpkin loaf.
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Cook Time
1 hr
Total Time
1 hr 10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. 2 cups flour (all purpose, whole wheat or even gluten free blend)
  2. 1 tsp baking soda
  3. 1/2 cup sugar
  4. 1/2 cup coconut sugar (or brown sugar)
  5. 1/4 cup almond milk
  6. 1/2 cup melted butter or coconut oil
  7. 2 large eggs
  8. 1 cup pumpkin puree
  9. big dash of pumpkin pie spice, or cinnamon & nutmeg
  1. Preheat oven to 325 degrees.
  2. Line loaf pan with parchment paper.
  3. Mix dry ingredients in a medium mixing bowl.
  4. In a large bowl using a handheld blender, blend almond milk, melted butter/oil, and eggs.
  5. Add in the pumpkin and spices.
  6. Mix dry ingredients into wet and blend until combined.
  7. Pour batter into prepared loaf pan. Sprinkle with pumpkin seeds if you like.
  8. Bake for 1 hour.
  9. Turn off the oven, and prop open door. Leave the bread in the oven for an additional 10-15 minutes to make sure the inner loaf is thoroughly baked through.
  1. Slice, and freeze easily to bring for lunches.
b a k e a h o l i c

pumpkin bread






Banana Bread & Babies

February 22, 2012

Did you know February 23 is National Banana Bread Day? I saw on Twitter that is it also national Chili day?? Lots of yummy food options today. Any excuse to make a loaf is fine by me. DOLE Banana’s is celebrating today on their facebook page. Tastespotting is also dedicating their front page to Banana Bread, and my recipe has made the front page! Check it out.

You can also check out my other Banana bread recipes here, and a Zucchini Banana Bread Bundt recipe here, and Zucchini Banana muffins.

I made this banana bread last week for Adam. I was still on my allergy diet (you can read about it here, here and here), so I wasn’t allowed to eat it but had the banana’s around that needed to be baked into something. I usually freeze them when they get too ripe, but using frozen banana’s for banana bread never quite yields the same deliciously sweet taste. So I thought I would take advantage of the perfectly ripened fruit in the bowl.

I have had to veer from my allergy diet slightly to accomodate my recent dental surgery. *Wisdom Teeth Removal*…

I went in on Thursday last week for my wisdom teeth removal. All four needed to come out, as the bottom ones were impacted and would not come out on their own. I was pretty nervous beforehand, as I’ve never had any sort of ‘minor’ surgery, and I had never been put under with intravenous anesthesia. The second the needle went in I checked out. I did not remember a thing. It was nice while it lasted. The numbness lasted pretty much all day. The next day was swollen but the pain killers helped. Unfortunately, they also made me quite sick so I had to stop taking the codeine. I also developed a fever, with chills and sweats. It has been almost a week and I have yet to sleep an entire night since the surgery. I am not a night owl, and never had a problem sleeping. So only getting a few hours a night has sucked. Big time.

It got even better when I began having serious pain in my lower jaw. I went back to the dentist, and sure enough I had a lovely dry socket, something that commonly occurs (google it if ya like..). It is quite painful. I also have muscle and nerve damage which is like a throbbing numbing pain in my entire jaw running down my neck and collar bone. I feel like my head is about 10 lbs heavier and in a vice being pushed together. The ‘dry socket’ packing worked at first but the taste of it is making me sick. I hope it heals soon.

My ‘allergy diet’ now includes a lot of pudding. I don’t think I have eaten that much pudding in my entire life. And chicken noodle soup. I am also still eating my weight in mashed potatoes and cranberries. It sucks because of my dairy allergy I can’t have things like milkshakes or yogurt. Even the pudding has dairy in it, and while It makes my stomach upset I just take another pill to counteract that as well. I did try to make pudding with almond milk but it did not set.. haha. It was more like pudding soup. Any idea why? Is there something in milk that makes it set that is not in the almond milk perhaps?

This week was also extra special because another sort of ‘bun in the oven’ was finally born! Adam’s sister had a baby girl on Monday night!!! Adam and I are now an aunty and uncle =)=) She is absolutely perfect! It was so amazing to be outside of the room waiting for her to be born. We all screamed in excitment when we learned it was a girl (they hadn’t found out the sex of the baby before.) What a wonderful experience! We are eagerly waiting to go and see her sweet little face again. Adam already bought some pink things to bring over, as, as of now, we had bought safe colours such as yellow and greys. But, the girl needs something pink!

This banana bread is simple and delicious. I will be making a loaf to bring over to the new parents soon.

* You want your loaf to rise, and crack on top, not to be hard and flat. Make sure eggs are at room temperature, and whisk thoroughly. You want a nice peak when it bakes. Add the flour/dry ingredients in three parts, ending with dry and mixing well*

Old Fashioned Hand-Mixed Banana Bread with Pumpkin Seeds

Recipe slightly adapted from Joy of Cooking 75th Anniversary Edition

  • 2-3 well ripened bananas, mashed by fork
  • 1 1/3 cups whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup canola oil
  • 1/2 cup sugar
  • 2 large eggs room temperature
  • 1/2 cup pumpkin seeds
  1. Preheat oven to 350°. Spray loaf pan with cooking spray.
  2. Whisk together thoroughly the flour, baking soda, and baking powder in bowl.
  3. In large bowl with whisk mix oil and sugar thoroughly by hand.
  4. Beat in the flour mixture until blended.
  5. Gradually beat in eggs one at a time.
  6. Fold in just until combined: mashed bananas and pumpkin seeds
  7. Spread evenly in pan. sprinkle top with more pumpkin seeds. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes.
  8. Let cool in the pan on a rack for 5-10 minutes before un-molding to cool completely on the rack.