I baked pumpkin bread the other day to share with friends who were coming over to help me with processing my rabbits. (Post about that to follow). I used an Oxbow pumpkin in place of the canned pumpkin I have always used in the past. This was obviously much more time consuming as I had to cut up the pumpkin, roast it, mash it, and then use it instead of just opening a can. But I got some bonuses out of the deal, such as yummy cumin/cayenne/salt roasted pumpkin seeds. I also cubed a bunch of the extra pumpkin, boiled and peeled it and put the cubes in the freezer for later use.
I used my mom’s practially-perfect pumpin bread recipe from the cookbook she made for me a few years ago as a jumping off point and made a couple little changes.
When I decided to post my pictures and the recipe, I hopped over to Mom’s blog to see if she had posted the recipe sometime in the past so I wouldn’t have to type it in. It’s an old standby at our house so it seemed likely. Then, something CRAZY happened. I scrolled down her posts for a minute, mouth watering as I admired the things she’d been making out of romanesco and farro. Then there it was! Pumpkin bread. November 6th, 2011. What? Not the SAME DAY that I baked pumpkin bread? What! Yes it was. I mean seriously, what are the chances? Dude Mom, you and I are scarily in sync from opposite sides of the country. Or perhaps this is just the time of year when everybody and their mother (Ha! ha!) bakes pumpkin bread.
Anyways, I followed her recipe with the following changes.
- Coconut oil for the fat instead of vegetable oil
- Double all the spices and add a couple teaspoons of ginger
- Use raspberries instead of nuts
It was moist and spicy and delicious and we had it with vanilla ice cream for dessert after a dinner of rabbit braised with shallots, roasted potatoes & carrots, and sauteed cabbage & apples.
YUM! I love food!
Filed under: cooking