Tag Archives: pumpkin

Pumpkin Bread – Great recipe for freezing

I found an amazing recipe for pumpkin bread in a Cooking Light magazine (November 2008 page 176) that the whole family loves. It is very moist and it freezes great.

Ingredients

3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup water
1/3 cup flaxseed
2 1/2 cups sugar
2/3 canola oil
2/3 cup honey beer (room temperature; NOTE: I use a dark beer if I do not have honey)
1/2 cup egg substitute + 2 eggs (NOTE: I use 4 eggs instead of the egg substitute)
1 can pumpkin (14-15 oz)

Pre-heat oven to 350 degrees F (180 degrees C).
Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk
Combine water and flaxseed in a small bowl
Place sugar and next 4 ingredients (through eggs) in a large bowl and beat with a mixer at medium speed until well blended. Add flaxseed mixture and pumpkin, beat at low-speed until blended. Add flour mixture, beat just until combined. Divide the batter between two 9×5 inch loaf pans coated with cooking spray. (NOTE: We use silicon pans and do not require spray….also for taste you can opt for a greased time with butter).
Bake at 350 degrees F for 1 hour and 10 minutes or until wooden pick inserted in the center and comes out clean. Cool 10 minutes in the pan, then remove and place on wire rack.
To freeze, wait until cold, place into a Ziploc bag and store for up to two months.

I think the flavor of this loaf fresh, is better the second day. Serve by slicing the loaf – great as for afternoon tea/snack.

Pumpkin Soup

3 Replies

One of my son’s favorite book series is the “Pumpkin Soup”, “Delicious” and “A Pipkin of Pepper” by Helen Cooper. (images taken from google images – amazon.com)

These beautiful books and the time of year inspired us to make a couple of pumpkin soups. I usually make a base (pumpkin puree) that we can store by freezing it, and then we make soup from that base. This time I made the base in the slow cooker so I didn’t have to check on it all the time and it worked out great. The two soups we made were a Pumpkin Cream Soup and a Curried Pumpkin Soup.

Ingredients for Pumpkin puree (cooked in the slow cooker)

1/2 large pumpkin (chopped in ~2 inch pieces)
2 Granny Smith apples (grated ~1 cup)
1 cup carrot (grated)
1 onion (grated)
1 32 oz box of low-sodium vegetable stock

Add all the ingredients to the slow cooker and cook on low for 8 hours. Use a hand blender to blend the softened vegetables (be careful of hot splashes). Use immediately or place into freezer suitable containers.

Pumpkin Cream Soup (Kid-friendly recipe)

Ingredients

3 cups Pumpkin Puree (from the slow cooker)
1 cup of heavy cream
salt and pepper to taste

Add all ingredients to a sauce pan, heat. I use a whisk to stir in the pumpkin puree and the cream. Serve immediately, with a dollop of sour cream and pinch of nutmeg.

Curried Pumpkin Soup (adult version of pumpkin soup)

Ingredients

3 cups of pumpkin puree (from above)
1/2 can of coconut milk (I use a light coconut milk)
2 tsp red curry paste
1 tsp cumin
1 tsp coriander
1 inch fresh ginger (finely grated)

Add all the ingredients into a sauce pan, stir using a whisk and heat through. Serve immediately. You can add a dollop of plain greek yoghurt, topped with fresh chopped coriander.