When life gives you pumpkins, don’t just carve them into Jack-o-lanterns and let them rot. I’ve had the pleasure of being able to turn home grown vegetables into beautiful dishes while here in France. When looking over a beautiful deep orange pumpkin I thought, enough with soup, let’s make bread.
Using other organic ingredients, I created a moist and flavorful pumpkin bread that is adult & kid approved.
Before we get started, I want to make it clear, if you throw out pumpkin seeds you are sinning. KEEP THE PUMPKIN SEEDS. Scrape away the goo, let them dry, coat them in salt & pepper or your favorite spices and bake them off for a little extra fall treat.
1/2 a medium sized pumpkin (shredded)
Spices (1 TBSP cinnamon, 1 tsp freshly ground nutmeg , 1 tsp ground ginger , 1 tsp ground clove — you can add any others you like)
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar (half brown, half white)
2 cups AP flour
1/2 cup oil (coconut or olive oil)
3 large eggs
1 TBSP vanilla extract
- Preheat oven to 165 degrees c. or 325 degrees f.
- Sift dry ingredients (flour, spices, baking powder, salt & brown sugar)
- In a bowl, mix eggs with oil, vanilla and white sugar.
- Combine wet and dry ingredients and fold in shredded pumpkin.
- Pour batter into a greased (I used butter) bread pan or any mold you prefer.
- Bake for an hour.
- To check, stick a knife in the center and see if it comes out clean.
- Let bread cool in the pan before you take it out.
- Best enjoyed warm with honey butter or maple syrup on top.
xo Mademoiselle Goe