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