Locavorious member Lucy has shared this lovely pumpkin bread recipe. She used the roasted pumpkin puree to make a pumpkin walnut bread “of her own devising”, and was quite pleased with how it turned out! I just love to hear about people experimenting in the kitchen, and finding delicious success! Here is Lucy’s recipe….
1 C all-purpose flour
1 C whole wheat pastry flour
3/4 C brown sugar (white works okay too)
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp ginger
1/4 tsp cloves
1 cup chopped, toasted walnuts
1 1/2 C roasted pumpkin puree (if frozen, thaw first – this is just about the whole Locavorious container)
1/4 C yogurt
2 large eggs
6 Tbs oil or butter (I use 3 Tbs of each. If using butter, melt and let cool.)
Preheat oven to 350 degrees. Grease and flour the bottoms (only) of two 8×4 bread pans.
Combine all dry ingredients in large mixing bowl; toss in nuts. In another bowl, lightly beat eggs, pumpkin, yogurt and oil/butter. Add pumpkin mixture to flour all at once, and gently fold together just until combined. Pour batter into pans and bake until it passes the toothpick test, about 45 – 50 minutes. Cool 5 minutes before removing from pan.