Pumpkin Spice Bread

In a mixing bowl thoroughly blend 
2 eggs (preferably duck eggs)
1 1/2 cups pumpkin puree (best if you bake your own sugar pie pumpkin face down in an inch of water for an hour or so in the oven at 350 - then scoop out the soft orange flesh and blend until smooth)
1 cup sugar (if you use a whole sugar cane sugar that did not have the molasses removed it give it a mapley flavor)
1/2 cup oil (expeller pressed of course!)

In a separate bow mix
2 cups flour (we love fresh ground whole grain Kamut)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon (sweet and spicy Vietnamese Saigon cinnamon)
1/2 teaspoon nutmeg (fresh ground of course)
1/4 teaspoon cloves (and yes... this is fresh ground too!  and the most important part of the whole operation).
pinch of salt (to taste... we use more than a pinch).

Gently fold the to mixtures together and bake in a bread pan at 350 until it smells done (less than an hour).

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