Pumpkin Loaf – A Friendship Bread
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I made my first bread! While I wouldn’t call it a masterpiece, it didn’t turn out to be a total disaster, in fact it tasted pretty great! In the looks department, it was just okay… the top looked too dry and had some cracks, but the inside was really moist. I am so darn proud of my creation, I had this for dinner the night I made it.
It all started about three weeks ago, when I got an email from a favorite blogger of mine, funny gal Rajitha, inquiring if I wanted some friendship starter. I was a little confused – on one hand there is my lazy side telling me, you are not a baker, you know how much work it is to get these things right? On the other hand, how do you refuse anything that has Friendship in its name… So I said, yeah, bring it on! So it came, the smelly white creamy liquid in a Ziploc bag, with an instruction sheet, and some handwritten notes lovingly attached by Rajitha. I followed the instructions, till the tenth day, when to my horror I discovered that I had screwed it up completely! Well, the details of how exactly I screwed up the batter is too embarrassing a story to share with the world. 
I was too embarrassed and mad at myself, then I got an email from another one of my favorite bloggers- Sharmi – asking if I wanted the starter! What a coincidence, it was on the day of the disaster. So I jumped on the bandwagon again, this time swearing to myself that come rain or shine, I am not messing this one up. Within a few days, the starter arrived along with some tasty butter biscuits, which almost made the first screw-up worth it Thanks Sharmi, You’re such a sweetheart!
What is Amish Friendship Starter?
Everyone must’ve already heard about this starter making the rounds in blogosphere… this round started by Mandira of Ahaar. It is like a chain letter, you get a cup of the starter, keep it for ten days, feeding the starter in between, thus increasing the quantity. Keep four cups away before you use the rest in a recipe, keep one cup starter for yourself, and send three portions to three of your friends, and they repeat the process. It is such a cool idea, don’t you think?
Anyway, now back to my own adventure with the bread making process, I wanted to try something fun, that is when I thought of pumpkin bread. Whenever I get time to stop by Starbucks before going to work, my breakfast consists of a slice of their pumpkin loaf and a non-fat latte. So I went looking for a good pumpkin loaf recipe, and came across this one http://allrecipes.com/Recipe/Old-Fashioned-Pumpkin-Nut-Loaf/Detail.aspx
I followed the recipe pretty much, halving the ingredients, but of course had to reduce the amount of flour, sugar and milk to accommodate the starter. I was so scared of this part, since a little bit miscalculation, and the whole thing can be ruined. But lucky for me, my math skills helped me here. 
Ingredients
- 1 cup Starter
- 2/3 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 large egg
- 1/2 of a 15oz can Pumpkin Puree
- 1/6 cup brown sugar
- 1/2 tbsp vegetable oil
- 1/4 cup chopped pecans
- 1/4 cup whole pecans
Method
Preheat oven to 350 degrees F.
Combine the flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, starter, sugar and vegetable oil in large mixing bowl. Add flour mixture and chopped pecans to the wet ingredients and mix well to combine.
Grease a loaf pan with some vegetable oil/butter. Pour the mixture into the pan, and arrange the whole pecans on top. Bake until a cake tester or a knife inserted in the center comes out clean, about an hour. Let stand 10 minutes before unmolding the bread.
Next morning I had a slice for breakfast with my coffee, my favorite combo, right here at home. This picture was taken in natural light, other two were taken in the night. This is the actual color the bread turned out to be. I have no idea how the Starbucks loaf get its brown color! Anyway my bread tasted great, especially since I love pumpkin flavor. It wasn’t too sweet, some might need some additonal sugar in this recipe.
Thanks Rajitha and Sharmi, for inspiring me to bake! I am spreading the joy by sending the starter and the instructions over to three dear friends:
It is in the mail. Hope you girls will have as much fun with it as I did.
Thanks to Nags , I came to know about World Bread Day , it is on October 16th. I am sending my first bread to the event World Bread Day 2007
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Category: American, Baked Goods, Breakfast and Brunch, Nuts
The bread looks lovely ,sig
Yes): Yea, the inside looks moist and nice. Nice pics of the bread.
Sig!! hey hey u should’ve shared the whole disaster as well!!
just kidding!!
Love that friendship bread, so moist n vibrant!!!
yummy!!
The bread is looking awesome! I feel so jealous that the circulation is restricted to US
Why dont to try sending to India through some fast courier service!
I am so relieved that everything turned out alright for you! You put some extra emotion into the final product
Love the blog, and will be back.
You can really be proud of your first bread!
Yes): My first bread never looked so good as yours. 
I hope this is the start of your bread baking career.
Thank you for joining WBD!
Colour catches my attention. Perfect bread for a crispy fall weather…
[...] Some amazing creations by my blogger buddies, Swapna’s Cranberry-nut upside down muffins Nupur’s Chocolate-Pecan Friendship Bread Mandira’ Amish friendship bread Suganya’s Amish friendship bread Cynthia’s Friendship breads Jai and Bee’s Friendship Chelsea buns Sharmi’s Amish friendship bread Sig’s pumpkin loaf [...]
Looks perfect…!!!Cant belive this your first time baking…
I don’t have pumpkin pie spice… but I’ll research… your loaf looks delish Sig… I wish I lived closer to Seattle… I could have sat down with you for breakfast!!
Oh, I love, love, love pumpkin bread which my mom bakes for me every fall. I never make it cause I’m convinced it won’t taste as good as hers. Yet, looking at yours with those fabulous whole pecans on top, my willpower is crumbling and I’m thinking I may have to make one this weekend. Great job, Sig!
From the picture, it looks pretty good. Especially since you say it’s your first time.
Sig – Good on your for making such great use of those ingredients that are ubiquitous at Thanksgiving – pecans and pumpkin puree. I, myself, will be missing Thanksgiving in the States this year, which is incredibly sad. I wonder if I can find pumpkin puree in New Zealand. Such wonderful-looking bread. I’m glad you had another friend who was willing pass some of their starter on to you.
Sig- I enjoy reading your blog and I am inspired to try blogging food receipes, thought I have not done much yet
No): . Infact yours is one of my favorite food blogs 
.You picture the food so well!
There is another blog that you might like – http://www.thepioneerwomancooks.com/
I do try out recipes from your blog and many other amazing food blogs that are there.. but it remains to be seen if I will capture a snap and try blogging them, probably after I get a better camera!
Do continue this great work!
Yes):
Wow, if this is your first bred ever, you have a promising career ahead of you!
Flower):
I love how your bread kept it’s vibrant color even after it baked. Lovely.
Aloha,
Manju
Wow the bread looks very delicious. Since I don’t use eggs, I think I can mash one medium size banana and bake this one. Thanks for the recipe Sig.
I have made AFB for years as gifts at the holidays, everyone loves it. I freeze 1 bag & it keeps until I start it again in December. I’ve made the pumpkin, but I like mine with LOTS of spices, so I use 2 T. pumpkin pie spices, nuts & dried cranberries.http://blog.sigsiv.com/wp-includes/images/smilies/icon_wink.gif