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Pumpkin Bread: 2 Ways

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Pumpkin Bread: 2 Ways

Sad as I am to say goodbye to summer’s bounty (especially the tomatoes…), there is considerable consolation in the foods that fall has to offer. Like pumpkins! Although I grew up carving them, not eating them, I have since come to appreciate pumpkin’s hearty, sweet flavor which is good in both sweet and savory forms.

The recipe for this quick batter bread is from one of my favorite cookbooks, Recipes From The Root Cellar. I doubled it and made one loaf with almonds and one loaf with chunks of crystallized ginger – had I had them on hand, I might have added mini chocolate chips to one of the loaves, too. Mmmmm, chocolate….

Pumpkin almond and pumpkin ginger breads just out of the oven by Eve Fox, Garden of Eating blog, copyright 2011

The result is gooood. A sweet, rich, moist loaf with just the right amount of spice and flavor. Excellent plain and even better toasted and spread with butter (or Earth Balance) or some cream cheese.

Pumpkin bread by Eve Fox, Garden of Eating blog, copyright 2011

This recipe calls for butter but if you don’t eat dairy, there are many others out there that use oil instead of butter. I used canned pumpkin but you can also use leftover squash purees (and the more the better if they’re already flavored or spiced) or make your own pumpkin puree if you’ve got the time. If you do that, just remember to seek out a pumpkin that is meant for eating like the sugar pie pumpkin below — the ones meant for carving would taste really gross!

Next: Get the recipe!

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


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1:22AM PDT on Oct 13, 2013

Thanks for the recipes :)

10:49AM PDT on Oct 12, 2013

Bread sounds good.

6:00PM PDT on Oct 5, 2013

They look soooo good, going to ty them, thanks..

6:51AM PST on Jan 22, 2013

Thank you Eva, for Sharing this!

9:18PM PST on Nov 15, 2012

Bookmarked these recipes. They look very good.

10:22PM PST on Nov 4, 2012

Sounds great, thank you.

7:02AM PDT on Nov 3, 2012

Easiest pumkin bread in the world.... Box of spice cake mix, can of pumkin... mix bake at 350.. UNBELIVABLE.. I added chopped apples and crasins and you`d think I mixed for hours. REALLY

1:59PM PDT on Nov 1, 2012


3:36AM PDT on Oct 29, 2012

Thank you

4:01PM PDT on Oct 28, 2012

I've recently discovered another fall spice bread-- green tomato bread! I found the idea searching for recipes to use up all those unripe tomatoes that had to be harvested before the first frost. The recipe I've been using is a bit different, but I'll bet you could adapt this recipe by substituting for the pumpkin an equal amount of tomatoes (no need to skin or seed) chopped fine in the food processor and squeezed firmly in cheesecloth. It tastes a lot like zucchini bread and it's great to see the look of surprise on people's faces when you tell them what they're eating!

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