It's Autumn y'all!
It's the time of the year again! It is the most beautiful, romantic, and nostalgic season. The season of Autumn is arguably my favorite. I get to pull my favorite clothes from my closet and wear my comfy sweatpants, my snuggly Uggs, and my warm hijabs. The season of Autumn is also the time I start journaling again. As I return to my winter cocoon after being out and about all through the summer, I take this time to reflect. My favorite show, "Abbott Elementary", will return for its fourth season this Fall of 2024. In the meantime, I will indulge in the latest Hallmark Movies (please don't judge me). Finally, the season of Autumn is the season when the oven calls to me. "Come bake something." I can hear it whisper to me. Or is it a spell?
Why am I making Pumpkin Bread?
I enjoyed trying the local fruits and vegetables through a local co-op in my city. The produces are fresh, and organic and rotate based on the season and availability. For one of the weeks of September, they offered each customer a white pumpkin. As soon as I saw it, I got excited. Nothing, and I mean nothing, would get in my way to bake a pumpkin bread. Or should I say Pumpkin Breads, with an s. Plural.
Why using fresh Pumpkin?
I love Pumpkin Bread. Not only do they taste amazing and nostalgic. They are easy to make, easy to freeze, and easy to eat. Usually, I make Pumpkin bread with the can of Pumpkin you buy from the store. I mean I've always made this way, for years. But then I realized that those pumpkin cans do not contain fresh pumpkin. Actually, they have been sitting in the store for months waiting for me as a customer to buy them. As a matter of fact, those pumpkins aren't fresh at all.
When I held that White Pumpkin I wondered "What's this?" I have never seen a white pumpkin before! I mean they would be perfect to carve as ghosts for those who celebrate Halloween (I don't). But a white pumpkin? How odd!
Does fresh Pumpkin taste good in breads?
It taste awesome! I mean Pumpkin is definitely a star terms of vegetable. I know my sister would have seen that pumpkin and began preparing a Couscous for the whole family and distant cousins.
I thought about making a delicious pumpkin soup or maybe a quiche but then I decided to make Pumpkin breads. I was 8 months pregnant at that time and I was trying to fill up my freezer with as many goodies as I can. I did make some soup and quiches (plenty of them) I just didn't use my pumpkin for that.
That white pumpkin was chosen to provide many pumpkin breads to my family. It did good. It is still remembered to this day. Thank you white pumpkin.
Should I use Fresh Pumpkin or Canned?
Pumpkin cans are so much easier to use. Open the can, measure, and add the pumpkin puree to the batter. Done. Fresh pumpkins require some prep. Now, is it worth it? Yes, it is in the sense that you are using fresh, homemade ingredients. Is it cheaper? A 2$ can make two breads. Meanwhile, I made 6 breads with my little pumpkin. I’m not sure if its cheaper as I didnt buy the pumpkin individually but it was part of the weekly local harvest.
As far as the flavor goes, I cannot say I noticed much difference. Using cans or fresh, the breads taste delicious, wholesome and rich either way.
Even though the cost and flavor didn't make much difference for me, using fresh pumpkin is ulimately the best choice. Nothing beats fresh, locally harvest produce.
How to use Fresh Pumpkin in Breads
You can use fresh pumpkin the same way you use carrots in carrot cake or zucchini in zucchini breads. Grate it and add to the batter. However, I have children. They pick into their foods and stuff which can make super-duper frustrated. So I decided to cut the pumpkin, boil it and mash it into a purree. Then I stored them in jars in the fridge until I used all of them in breads. Because my pumpkin was organic and fresh, it didn't last much in the fridge. Two days, maybe three and it was time to bake it, eat it or toss it. So I hurried and add them into a batter.
How do I make this bread
The easy way, that's how. Nothing fancy is required to make this bread. Mix the dry ingredients and wet, add them together. Throw the batter in the oven and that's it. I like to use Pumpkin Spice and Cinnamon for flavoring but please feel free to add your own flavor to it. You will notice that my recipe calls for a 3/4 cup of coconut oil. That is because I love the health benefits of this oil so much that it is my go-to oil forfpr baking. Feel free to use Avocado oil or Grapeseed oil. Vegetable oil and SunflowerSeed oil work too. I also use half and half for my recipe but full milk works too or even almond milk worksw too. The world is yours. I also put white vinegar in the batter because apparently, it softens the texture of the bread. I have omitted it before and the result was practically the same,so no biggie.
Can you freeze it?
If it makes it alive after baking, I would highly suggest freezing it to keep it fresh. Wrap the whole bread, or what's left in plastic wrap, and put it in a ziploc bag. You can freeze it for up to a month. When you are ready to eat it, simply let it thaw on the counter.
What tools do I need?
You will need a couple of bowls to mix the wet and dry ingredients separately. No need for an electric mixer, a whisk is fine. Also you will need a loaf pan to bake your cake. And that's about it.
Ingredients
Directions
Enjoy this recipe all year around or have a slice watching a light romantic comedy with some coffee during a rainy day. I guarantee you, it's the best!