Earlier this spring (around here, spring comes early), my kids discovered a volunteer pumpkin plant that was sprouting in the back field. I decided that since it sprouted on its own, we would let it be... I tend to have a black thumb when it comes to gardening, so that was a wise decision on my part! Lo and behold, last week we picked a very nice-sized pie pumpkin. :)
I have made pumpkin pie from scratch before, and it was delicious, but this time I opted for something a bit different: pumpkin bread! The recipe I adapted is from an old cookbook, written by the Junior League of Lafayette, Louisiana.
Ingredients:
1 3/4 c sifted flour
3/4 t salt
1/2 c coconut oil
2 eggs
1/3 c water
1 t baking soda
1/2 t cinnamon
1/2 t nutmeg
1 c cooked, mashed pumpkin *
1 c organic sugar
1/4 c honey
1 c chopped pecans (optional)
Mix everything until smooth. Bake in large buttered bread pan (I used a Pampered Chef stoneware bread pan, and it was perfect.) 1 hour at 350 degrees F.
This bread also freezes well!
The flavor and texture reminded me of my mothers zucchini bread. Since the pumpkin is so mild in flavor, the spices really come through, and it was so very moist! As you can see in the picture, the pumpkin made the bread a lovely shade of yellow. :) Enjoy!
* To cook a pumpkin, just cut it in half and remove the seeds. Place the sides skin-side-up on a greased cookie sheet. Bake for about 1 hour on 325 degrees F. Scoop out the meat and discard the skin.
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