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?

    Reply
  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).

    Reply
  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!!

    Reply
  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!

    Reply

Leave a Comment

CommentLuv badge

Login to your account

Can't remember your Password ?

Register for this site!