I’ve been asked about a pumpkin bread recipe for over a year now, even though I’ve never made it before and didn’t really have a craving for it, or a request for it on the home front. But given that pumpkins are everywhere, I have caved.
It’s the next holiday after all – Pumpkin Day. Just kidding. It’s Halloween. I think I noticed Halloween stuff appearing in stores around the same time as school supplies last month.
And there are so many extra large pumpkins around town. I love seeing all the oversized pumpkins on display. What does one do with a very big pumpkin? It makes a great carving canvas, I imagine.
I have baked this recipe exactly once, and it’s very moist and flavorful. I’m actually surprised at how much I like it. It’s possible that I could have gotten away with one egg, or less pumpkin to reduce the moistness, and it will probably be less moist if you’re using canned pumpkin. My frozen squash defrosted into a bit of an orange puddle.
Update There is now a more bread-like pumpkin bread recipe, and this recipe has become a more cake-like version of pumpkin bread. Consider it a pumpkin pie cake.
I also debated about adding the olive oil, so I’m suggesting that it’s optional, and may reduce the moistness even further. This is the trick to baking with nut flours. They don’t naturally soak up moisture – they rest in it.
So, I’m just saying, this is a 1.0 recipe, which means I’d love to hear about any successes, variations or failures (hopefully there are none of the last kind). I suspect these will make great muffins too.
And, the below image is just one of the reasons I love PCC Natural Food Markets.
Note I do plan on testing this with one more egg (since it is similar to my banana bread recipe, but without the egg-like qualities of banana puree), and raising the temperature in the oven to 350 degrees F as someone suggested. Just thought I’d put that out there if you’re game to test it.
- 1 cup of pumpkin puree* (homemade or canned)
- 1 cup of honey (or other sweetener; I like maple syrup but stick with honey if you’re following SCD)
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon of ginger
- 2 cups of almond flour
- 1/2 cup of walnuts & raisins (optional)
* Pumpkin Puree
- Slice the pumpkin (or other squash) in half (from stem to bottom), take out the seeds (and make toasted seeds).
- Roast the pumpkin for about 1 hour (at 350 degrees F), face down, in some water that covers the bottom of the dish. You can also steam the pumpkin. Alternatively, you can dry roast it by wrapping it in foil and placing it in the oven. That would also reduce the moisture in the puree.
- Cool the pumpkin, peel the skin off, and puree it in a blender or food processor.
- Preheat your oven to 350 degrees F.
- Combine all the ingredients (in the order listed) in a bowl and blend well.
- Bake in a bread pan (I used a Pyrex glass dish, 5 inches x 9 inches) for 60 minutes or until the outside is very brown. The darker you go, the better it tastes (in my opinion). It might take a longer or a shorter amount of time depending on how moist your pumpkin puree is. When it’s done, a toothpick inserted in the middle will come out clean.