Goe Eat: Pumpkin Bread Recipe

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Organic pumpkins grown in home garden at Le Fresne,  Haute-Normandie, France

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.


Finished product

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


  1. Preheat oven to 165 degrees c. or 325 degrees f.
  2. Sift dry ingredients (flour, spices, baking powder, salt & brown sugar)
  3. In a bowl, mix eggs with oil, vanilla and white sugar.
  4. Combine wet and dry ingredients and fold in shredded pumpkin.
  5. Pour batter into a greased (I used butter) bread pan or any mold you prefer.
  6. Bake for an hour.
  7. To check, stick a knife in the center and see if it comes out clean.
  8. Let bread cool in the pan before you take it out.
  9. Best enjoyed warm with honey butter or maple syrup on top.
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Naturally orange & awesome.


xo Mademoiselle Goe



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