A Bread of Pumpkin
The weather is playing tricks on us. Mid-October—mid-eighties. An Indian Summer?
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Pumpkin Bread
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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.
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And, yes, it does taste good with peanut butter (in case you're wondering).
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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.
I'm really in the mood for some pumpkin now. It will have to wait. Sweet potato soup is on the agenda this eve...
ReplyDeleteI 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.)
ReplyDeleteGood for you with all the improvising.
Denise - I've never eaten sweet potato soup. I hope you post it. I'd love to see a recipe.
ReplyDeleteNicole – :) I need to buy some almond butter. It would be good to change things up.