Pumpkin Bread in the Winter? Absolutely!

by Sarah TheHealthyHomeEconomist February 18, 2010

pumpkin breadToday I baked a loaf of pumpkin bread with the last cup of pureed pumpkin that I had made back at Thanksgiving. When I bother to make pureed pumpkin, I always use in season pumpkins and make a lot, frozen in small containers, so that I have enough for not only pumpkin pie at Thanksgiving, but also for pumpkin bread for several months afterward. My family loves pumpkin bread – it really shouldn’t be just Autumnal Fare, should it?

Now that I’ve used up the last of my pureed pumpkin from the freezer, I will just have to wait until the (tropical) pumpkins come back into season with the warmer weather in a few months. Then, I will make enough again to last through just before Thanksgiving 2010! That’s the essence of a Traditional Kitchen – plan ahead, make a lot, and fully maximize not only the nutrition in your food with Traditional Cooking Methods, but your enjoyment as well! Hope you like the recipe.

Pumpkin Bread

1/2 cups freshly ground flour (sources)
1 cup organic pumpkin puree
1/2 cup expeller pressed coconut oil (sources)
2 eggs, beaten
1/2 cup sucanat (sources)
5 drops liquid stevia (sources)
1 tsp baking soda (sources)
3 Tbl water (only if needed to add moisture to the batter)
1/2 tsp nutmeg (sources)
1/2 tsp ground ginger (sources)
1/2 tsp allspice (sources)
1 tsp cinnamon (sources)
1/2 tsp cloves (sources)
1/2 tsp nutmeg (sources)
1/2 tsp of sea salt (sources)

Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl and then fold in the dry ingredients until smooth. Bake at 350F/177 C for about 1 hour or until knife inserted in the center comes out clean.

Sarah, The Healthy Home Economist


Comments (6)

  1. YUM – just saw the link to this and it’s like you were reading my mind.
    I’d love to know a gluten-free option for this! I wonder, could a combination of arrowroot, almond and coconut flours be used, and would there need to be modifications to the rest of the recipe?

  2. Beth or Sarah, did anyone respond re: a gluten, preferably grain-free version? I LOVE anything pumpkin and would love to try this bread during the holidays w/out veering from my diet too much (can’t really avoid sweeteners in deserts). My gut needs all the help it can get ;o).

  3. Pingback: 101 Uses for Soured Raw Milk : Real Food Farming

  4. Hello! I’m trying to make this recipe right now, and I was curious why you have 1/2 tsp Nutmeg on the Ingredients 2x? Is that a typo? Thank you!!

  5. ( : David'sKate : ) December 5, 2012 at 10:17 pm

    Is there a reason why the flour is not soaked in this recipe? That seems to be the normal routine. It could be done easily by mixing it with the pumpkin and a little whey/apple cider vinegar/lemon juice and letting it set overnight or a few hours. Just curious!


Leave a Comment

CommentLuv badge

Login to your account

Can't remember your Password ?

Register for this site!