October 10, 2011

A Cake of Pumpkin

A Bread of Pumpkin


The weather is playing tricks on us. Mid-October—mid-eighties. An Indian Summer?


Pumpkin Bread


On Saturday I made a bread of pumpkin. I've had it on my mind for quite some time and it was time.

I was intent on omitting the ginger, nutmeg and cloves. The pumpkin-non-embracer-disliker is not a fan. But cinnamon, yes. Cinnamon would stay. Okay by me. I don't necessarily want my bread of pumpkin to taste like pumpkin pie.

And when I added an entire can of pumpkin instead of the prescribed 1 cup—I felt defeated. I had thought that I had ruined it. But, I had not. I added 1/2 cup flour more and crossed my fingers.

It baked at 350 degrees for a good hour, fifteen.

It worked.

The pumpkin-non-embracer-disliker hunched over his piece. I waited for the sniff, the face, the taste.

"It doesn't taste like pumpkin." He said.

That means he thinks it's edible, I thought.


And, yes, it does taste good with peanut butter (in case you're wondering).


Recipe can be found at thejoykitchen.com.

Note: I omitted ginger, nutmeg and cloves. I used milk instead of water. Olive oil instead of butter or shortening. 1 can of pumpkin vs 1 cup. Lastly, I opted for pecans over walnuts because that's what I had in the pantry.


  1. I'm really in the mood for some pumpkin now. It will have to wait. Sweet potato soup is on the agenda this eve...

  2. I was wondering about the peanut butter. I think of you now, because it goes on all my baked goods (well, that or almond butter depending on my mood.)
    Good for you with all the improvising.

  3. Denise - I've never eaten sweet potato soup. I hope you post it. I'd love to see a recipe.

    Nicole – :) I need to buy some almond butter. It would be good to change things up.


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