What would fall be without pumpkin bread? This moist, golden loaf calls for fresh pumpkin, sweet potatoes, or any type of winter squash (whatever looks good at your local farmers market).
Why We Love This Recipe
This sweet, nutritious loaf makes a delicious breakfast, dessert, or on-the-go snack. Pumpkin is moist and sweet, which makes it wonderfully balancing for dry Vata dosha. It's also rich in valuable nutrients like beta-carotene (vitamin A) and potassium.
Makes one 9 x 5 x 3-inch loaf
- 1/4 cup ghee or butter
- 1 1/2 cups raw or packed brown sugar
- 1 1/2 cups unbleached white flour
- 2 tablespoons arrowroot or cornstarch
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 tablespoons water
- 1 3/4 cups puréed cooked pumpkin or winter squash
- 1/3 cup chopped crystallized ginger (optional)
- Preheat the oven to 350 °F. Butter and lightly flour a 9 x 5 x 3-inch loaf pan.
- Cream the ghee or butter and the sugar.
- Mix the dry ingredients together and add to the creamed mixture. Add the water and pumpkin and mix just until all the ingredients are blended. Stir in the crystallized ginger.
- Spoon into the loaf pan and spread evenly. Bake for about 1 hour.
Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000
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