Yesterday, I came home from teaching two yoga classes ready to bake. Two darling sweet pumpkins fresh from the farm were staring me in my eye so I thought “Make pumpkin bread!”.
I have to admit that I was never one for pumpkin anything, other than carving, as a kid, teenager and young adult. The taste just never appealed to me as much as other squashes and, of course, my beloved sweet potatoes. But in the past few years, sugar sweet pumpkins have become a staple in the chez bytracye kitchen. Just last week I felt bad for snapping at Bruce and Sasha for even thinking to “decorate” or carve my little lovelies for Halloween!
I usually roast the pumpkins and toast the seeds. Once roasted, I puree the pumpkin “meat” and either use right away or freeze for later. This yummy recipe is adapted from Hell Yeah It’s Vegan blog. I added and deleted a couple of things to put my stamp on it, but you could use it as is because it’s damn good!
1 3/4 c whole wheat flour
3/4 c raw sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp nutmeg
½ tsp cinnamon
½ tsp pumpkin spice
¼ tsp crushed cloves
1 c fresh pumpkin purée
½ c oil
3 Tbsp buckwheat honey (any good honey or maple syrup will do)
3 Tbsp water (If you add water to your pumpkin to puree, go easy with the water here)
Preheat oven to 350°F. Use a knife to poke a few holes around your pumpkin. Place in a pan and roast until soft to touch. Remove from oven and cool. Slice in half and scoop out inside and seeds (Save the seeds for toasting later!).Grease and flour a loaf pan. In a large bowl, mix together flours, sugar, soda, baking powder, salt, and spices. In a small bowl, whisk together pumpkin, oil, honey, and water. Add wet mixture to dry; combine until just moistened. The batter will be very thick. Pour into prepared pan and bake 45-50 minutes or until top is browned and a toothpick inserted in the center comes out clean. Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack. Slice and serve after cooling.