Judy's Holiday Pumpkin Bread Recipe
I tinkered with the original recipe, introducing olive oil, sliced figs, candied orange peel, substituting 1/3 cup of almond flour for flour, and adding a dash of nutmeg. My daughter and I thoroughly enjoy the bread.
1/3 cup olive oil
1/3 cup honey
1/3 cup brown sugar
1 cup pumpkin puree
1/3 cup sliced figs (or whole dates)
1/3 cup chopped walnuts
1/3 cup candied orange peel
1/3 teaspoon salt
1/2 teaspoon cinnamon
dash of nutmeg
dash of ground cloves
1 teaspoon baking soda
1 1/2 cups flour (optional, substitute 1/3 cup almond flour)
1. Preheat oven to 350 degrees.
2. Combine the honey, brown sugar, oil, pumpkin, figs, walnuts, salt, cinnamon, nutmeg, cloves, and baking soda in a large bowl. Mix well.
3. Stir in the remaining ingredients.
4. Spoon the mixture into a 8 1/2-by-4 1/2-inch loaf pan and bake one hour or until done. Cool the pan 20 minutes before turning onto a rack to finish cooling.
Yield: One loaf.
The original recipe is from the New York Times Natural Foods Cookbook by Jean Hewitt, 1971.
Happy Holidays Everybody!
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