Pumpkin Spiced Loaf with Pumpkin Butter (edited)

pumpkin-loaf

While shopping in my local farmer’s market the other day I purchased a 12.89 lb cheese pumpkin! Pumpkin is one of my all time favorite vegetables and since I have never made homemade pumpkin puree before, I decided to try. Boasted about by many personal home cooks who have assured me of the absolutely fantastic attributes to making fresh, I embarked on the tireless endeavor of cleaning the pumpkin, roasting the pumpkin, cooling the pumpkin, peeling and chopping the pumpkin, and then pureeing it in batches for my sterilized jars. A true labor of love and one that I have to agree is well worth the effort! The flavor is so much more sweeter than the store bought canned varieties which means you use less sugar, and the flavor so much more fresh and intense. Here are just two things I decided to make with my fresh puree!

PUMPKIN SPICED LOAF

Makes 8 generous servings

DRY INGREDIENTS:
2 cups oat flour
¾ teaspoon salt
1 heaping tablespoon baking powder
¾ teaspoon cinnamon
¼ teaspoon ground ginger
1/8 teaspoon nutmeg
Pinch of ground cloves

WET INGREDIENTS:
1 cup Lactaid Milk 2%
3 tablespoons ground flax seed
1 teaspoon vanilla extract
1 ½ cups unsweetened pumpkin puree
1/3 cup canola oil
¾ teaspoon lemon juice
½ cup brown sugar
¼ teaspoon fresh lemon zest

Preheat oven to 415F

Combine all the dry ingredients in a large bowl.

Combine all the wet ingredients in the bowl of a food processor and process. This activates the flax eggs.

Fold the wet ingredients in to the dry ingredients. Mix well.

Grease a loaf pan. Pour batter in to loaf pan. Sprinkle with pumpkin seeds, raw oats and/or sugar.

Bake at 415F for 20 minutes. Reduce oven temperature to 395F and bake an additional 25 minutes or until a toothpick inserted into the center of loaf comes out clean. Baking time may equal 40-50 minutes depending since oven temperatures can vary.

Cool loaf in pan for 30 minutes before removing. Serve with Pumpkin Butter. (recipe follows)

pumpkin-butter3

PUMPKIN BUTTER

1 (15 oz) solid pack pumpkin
½ cup brown sugar
½ cup water
1 tablespoon lemon juice
1 tablespoon grated lemon peel (see Cook’s Note)
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves, optional

In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat, and simmer for 15-20 minutes to thicken and to allow flavors to blend. When butter starts to thicken turn off heat.

Cool. Spoon in to clean and sterilized jars. I filled three 6 oz jars with butter my recipe yielded. Keeps for up to 3 weeks. Yields 2 cups.

COOK’S NOTE: I grated a scant amount of fresh lemon zest to add to the saucepan. My personal taste tells me that one full tablespoon of lemon zest would be entirely too strong for flavor. Use your own taste discretion.

Pumpkin-Butter.jpg

2 tablespoons; 42 calories; 0 fat; 0 cholesterol; 38mg sodium; 11 grams carbohydrate; 9 grams sugar; 1 gram fiber, 0 protein and a boat load of vitamin A and C

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