I love Fall. The good news is, we have been having Fall weather here in Queens. Recently I bought 4 Sugar Pumpkins, for 99 cents each. My daughter Haley really wanted to color one and make a Jack O' Lantern but I said no. These pumpkins were destined for wonderful recipes. My children are divided into two groups, half are Pumpkin Pie eaters and the other half like Apple Pie. This bread actually appealed to three of my four children. My fourth child is the pickiest eater EVER. He has few things he isn't afraid to eat. We can claim that 3 out of 4 of my children love this recipe and you should try it out. I also had a chance to use my pressure cooker to prepare the pumpkin, it is a really good way to cook a pumpkin quickly.
My home smelled amazing while this bread was in the oven baking, and it is delicious too.
1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
*You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)
Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water cover with lid and cook on high for 20 minutes.
Preheat oven to 350 Fahrenheit
Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl
or a zip top bag like I did.
or a zip top bag like I did.
Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.
Add pumpkin puree.
So far so good and all mixed.
Add flours in three stages and mix in between.
We are all ready to go.
Pour batter into 1 large or 2 small bread pans coated with non-stick spray and flour.
Bake for one hour or until knife comes out clean.
Remove from oven and allow to cool on rack.
When it has cooled, slice and serve.
Enjoy!
Pumpkin Whole Grain Bread
Printable Recipe Found Here
1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
*You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)
Process for Pumpkin Puree:
Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water cover with lid and cook on high for 20 minutes.
Process for Pumpkin Bread:
Preheat oven to 350 Fahrenheit
Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl.
Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.
Add pumpkin puree.
Add flours in three stages and mix in between.
Pour batter into 1 large or 2 bread pans coated with non-stick spray and flour.
Bake for one hour or until knife comes out clean.
Remove from oven and allow to cool on rack.
Enjoy!
Wow this looks so amazing Stephanie! Mmm... I can almost smell it...
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