The UnTapped Kitchen
Given the current climate, going to the grocery store to pick up just an ingredient or two for a particular recipe is not advised. The result is some creativity in the kitchen! UnTapped co-founder Ted King here to tell you that my not-so-secret indulgence is baked goods and I love my time in the kitchen. Pumpkin is a flavor that I find exquisite so baking pumpkin bread is something I've been know to do more than a few dozen times.
UH-OH! There's no ginger in the house, which isn't as mandatory as, say, flour, in baking pumpkin bread. But it's the little things that make a good baked good really stand out. Similarly, in general I prefer to bake with maple sugar whenever possible, since it provides a more rich, intense taste rather than exclusively using generic white table sugar.
Hmm, no ginger and I'd like to use maple sugar...? Perfect, I'll use Ginger Mapleaid stick packs!
I generally riff on a similar recipe, but here's the basics to a tasty pumpkin bread to start your day.
1.5 cups flour
1.5 tsp cinnamon
1 tsp baking powder
1 tsp salt
2 UnTapped Ginger Mapleaid stick packs
1 stick of butter at room temperature
1 cup of sugar (a mixture of white, brown, and maple sugar is optimal)
1 15oz. can of pumpkin
Mix the first four ingredients together in a bowl.
Using an egg beater in a large bowl, mix butter, sugar, and Ginger Mapleaid on medium for 30-60 seconds. Add the two eggs and pumpkin and combine again. Then add in the flour mixture and mix on low until just combined.
Pour into a greased bread pan. Bake at 325 for 1 hour. Remove, cool for 5 or so minutes, flip from pan, and slice. You know what to do with the rest!
If you're getting creative with UnTapped, please let us know by posting your creative time in the kitchen using #untappedkitchen.