Everyone seems to be cooking with pumpkin and I certainly can’t blame them. I love pumpkin everything – not only because of the great flavor but because it’s got so many great health benefits – full of beta-carotene, vitamins A & C, fiber, potassium and antioxidants. It’s also been known to fight cancer and the common cold. (I know it’s not the most interesting info, but it’s so true!)
The great thing about using pumpkin in gluten-free baking is that it keeps the final product from drying out. I also used applesauce to reduce the fat to make them healthier. My pumpkin-hating husband even liked this moist, tender petite sweet bread. These loaves stayed perfectly fresh in an airtight container in the refrigerator for four days before I finally decided to freeze them.
Mini-loaves sounded like fun, and in keeping with the mini-theme I added currants to the mix. You can add anything you want to this batter though – raisins, cranberries, walnuts, pecans. This bread would be a great gift for your favorite teacher, party hostess, or for a good friend.
Some of my favorite pumpkin recipes that are floating around the blogosphere:
- Alta’s Vegetarian Bean & Pumpkin Chili
- Seamaiden’s Gluten Free Vegan Dairy Free Egg Free Pumpkin Cheesecake Recipe
- Angie’s Gluten-Free, Dairy-Free, Sugar-Free Pumpkin Pie
- And, of course, my Pumpkin Ice Cream Sandwiches with Cornmeal Cookies
(No, I am not going vegetarian or vegan…Joe would probably starve, though he doesn’t eat red meat. I have found myself enjoying other protein sources and eating less raw dairy. I still cook with it. Who knew?)
What are your favorite ways to eat pumpkin? Let’s talk about it.