Today 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 Calabaza (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 1/2 cups freshly ground wheat or spelt flour
1/2 teaspoon of sea salt (I use RealSalt brand sea salt for baking)
1/2 cup sucanat or rapadura
1/2 teaspoon of sea salt (I use RealSalt brand sea salt for baking)
1/2 cup sucanat or rapadura
5 drops liquid stevia
1 tsp baking soda
1 cup organic pumpkin puree*
1 tsp baking soda
1 cup organic pumpkin puree*
1/2 cup expeller pressed coconut oil (I use expeller instead of virgin coconut oil for baking
as expeller has no coconut-y flavor)
2 eggs, beaten
3 Tbl water (only if needed to add moisture to the batter)
1/2 Tsp nutmeg**
2 eggs, beaten
3 Tbl water (only if needed to add moisture to the batter)
1/2 Tsp nutmeg**
1/2 Tsp ground ginger**
1/2 Tsp allspice**
1 Tsp cinnamon**
1/2 Tsp cloves**
1/2 Tsp cloves**
1/2 Tsp nutmeg**
* See my blog on pumpkin pie for directions on how to make pureed pumpkin:
**use organic spices as non-organic spices are frequently irradiated
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 for about 1 hour or until knife inserted in the center comes out clean.
Sarah, The Healthy Home Economist
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{ 5 comments… read them below or add one }
i am having trouble with the blog on how to make the puree.. it said i was restricted…
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?
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).
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!!
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!
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