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
- Use 1/4C sugar and 1/4 C molasses.
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
How about that. And Ann was making banana bread. Must be the cold weather inciting all this hot oven baking stuff going on…
and how is it that Nancy has a blog and I’m just now finding out?
Get OUT! Everybody and their mother, indeed. Tee hee!
I actually made them Saturday the 5th so I could take one to the neighborhood’s annual meeting on Sunday. Sent half a loaf back to Boulder with Dad and still have a few slices left for me. I will probably make another two loaves this weekend and freeze them for Thanksgiving.
And Sue, I thought I had mentioned my blog (more like a cooking journal, really). Well anyway, now you know!
I actually made my two loaves on Saturday also and then we ate one on Sunday and Sonja and I have been nibbling on the other. Let’s see if we can narrow this down: I prepped my pumpkin in the morning but then started mixing and baking around 2-3 pm. You?
Hmmm, I made mine sometime in the afternoon, maybe around 3-4 pm Eastern time, then did the roasted delicata just before dinnertime. Do try the delicata recipe! I found the link on Oxbow’s Facebook page!