After i got over how RIDICULOUSLY hard it was to cut a sugar pumpkin (swear to god i was going to lose a finger or hand and sweat all over the thing) and Joe was late for work trying to help me do this....i got down to business on roasting the pumpkin to then make the faaaaabulous pumpkin bread.
So far most of my recipes are taken from allrecipes.com with modifications either recommended by other people or stuff i think would be yummy in it. I made this one because with all the bread J and I are consuming in the breakfast department i wanted something that was good for us, but also had some substantial substance that i could eat this with peanut butter and feel full for a while. I made this as bread (because i don't have muffin tins), but this would also be great in muffin cups to make portion control less of an issue.
here she be:
1 small sugar pumpkin, seeded (about 15 oz---if you go for the canned version)
2 cups whole wheat flour
1 cup oats
1 cup oats
3/4 cup white sugar (agave nectar would be great in this...but i don't know the conversion)
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
- In a large bowl, stir together flour, oats, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, apple sauce and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
This bread is full of spices...in a good way it's spicey. You may want to decrease the nutmeg, clove and allspice. I liked it like this though.
