Homegrown Pumpkin Spice Loaf

Homegrown Pumpkin Spice Loaf is the new Banana bread. This recipe puts to use an often overlooked and undervalued food source. Pumpkins provide large amounts of food per fruit and they keep very well in a (cool dry place). This allows pumpkin to provide some delicious options deep into winter and early spring. So save big using your own homegrown pumpkins!

Spice Up Your Homegrown Pumpkin

Ingredients:

• Pumpkin
• Extra Virgin Olive Oil
• Cinnamon
• Nutmeg
• Clove

Here is the simplest way to enjoy some of the best flavor a pumpkin has to offer! With very few ingredients, you can adjust this recipe and have your pumpkin spice just the way you like it!

Step 1

Preheat oven to 350 degrees. Remove the vine portion on the top of the pumpkin and cut the pumpkin in half. Once the pumpkin is split , remove all the strings and seeds from the center. **RInse and dry seeds to bake or for planting next spring.**

Step 2

Brush E.V.O.O. across the inside “meat”. Then generously sprinkle the cinnamon, clove, and nutmeg on top of the oil. The oil helps the spices absorb into the pumpkin.

Step 3

Bake face up at 350 degrees until the meat gets soft. The baking time will vary on size of pumpkin. Test the texture with a fork and bake until the fork inserts easily.

Step 4

When removing from the oven, allow to cool for 10 to 15 minutes. Once cooled slightly, scoop out your pumpkin from the shell and puree your spiced pumpkin. Allow to cool, then fill your mason jars for storage. Leaving a couple inches of head space for the freezing process. Remove from freezer and allow to thaw prior to use.

Once you have your puree ready to go, whether just made or out of the freezer the homegrown pumpkin spice loaf is about an hour away from your tastebuds!

Ingredients

• 2 Cups Flour (whole wheat ,all purpose) (quantity may need adjustment if using specialty flours)
• 1 Teaspoon Baking Soda
• 1/4 Tsp Salt (Pink Himilayan or Sea salt)
• 1/2 Cup Extra Virgin Olive Oil
• 3/4 Cup Brown Sugar or Cane Sugar
• 2 Eggs
• 3 Cups Pureed Spiced Pumpkin
• 1 Tsp Vanilla (optional)

This recipe can provide you a delicious loaf or a dozen muffins for the kids lunches. My favorite part of this recipe is the ratio of pumpkin and banana in their respected loaves is very similar. Allowing you to use what you have and adding a variation of flavor with ease.

Timing

With the fast PREP TIME of 15 minutes, and approximate BAKE TIME of 55 minutes at 375 degrees ,this recipe will get you one 9×5″ spiced pumpkin loaf. Or 12 muffins with a BAKE TIME of about 25 minutes

Instructions

• Preheat your oven to 375 and lightly grease a 9×5″ bread pan or muffin tin.
• Placing your wet ingredients in a large bowl, puree, eggs, oil, vanilla and sugar.
• Folding in the dry ingredients (Flour, salt and baking soda) Stopping when batter is fully blended.
• Fold in any optional nuts or chocolate chips.

Ready for the Oven

Pour your batter into your greased bread pan or muffin tins and bake for the times listed above or until a toothpick comes out clean after being inserted in the center.

**Always set your timer a few minutes earlier than recipes state to save you the occasional overcook.**

Once you have allowed the Homegrown pumpkin spice loaf to cool for 10-15 minutes. Using a small spatula or butter knife ensure the sides of the loaf are free from the pan. Transfer the loaf to a cooling rack. Allow to cool an additional 10 minutes on the cooling rack prior to cutting.