Originally posted by Jess – September 18, 2015
I will be honest with you, I’m not really a summer kind of person. My favorite season of all is fall. When I looked at the share today the people at the farm stand may have heard me squeal. Sugar pumpkins, acorn squash, apples!! This really gets the baker in me excited. I ran home and jumped right into that pumpkin.
Cut the pumpkin in half and scoop out the seeds. DO NOT THROW AWAY THE SEEDS! You can bake those little guys up into a really tasty snack, I’ll blog about that in another post I’m sure, as the pumpkins will continue in our shares.
Place the pumpkin halves cut side down on a lined tray and roast it in the oven until very soft. You will purée it so you really want it good and cooked. When it’s totally cooled scoop it into a blender or food processor and let it rip.
Now there are a million things to do with pumpkin purée. I am choosing to make a pumpkin oat bread with a nice mix of fall spices. Tomorrow is my birthday and we plan to have a breakfast with this delicious bread grilled up with some butter. Sounds good to me!
Get your wet ingredient together:
15 ounces puréed pumpkin
4 eggs
2/3 cup oil
1/3 cup applesauce
2/3 cup water
Mix this until it is smooth, it turns a beautiful fall color.
Combine the dry ingredients together in a separate bowl and then mix the dry into the wet.
2 1/3 cups flour (I used gluten free)
1 cup rolled oats (gluten free here too for us)
1 2/3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cardamom
Pour the batter, which is a loose batter, into two sprayed loaf pans.
They go into a preheated 350 degree oven for 45-60 minutes or until done. Option here is to sprinkle some of those toasted pumpkin seeds on top to bake. I haven’t had a chance to toast mine up yet but it would give it a nice finished look when cooked.
Take a look at these beautiful loaves. I can’t wait to dig into them tomorrow morning. Have a good night everyone, enjoy!
