Mixing 2 Passions! Recipe of the Day-Pumpkin Bread

One of the many things I love about fall is pumpkin! Pumpkin cake, Pumpkin bread, Pumpkin seeds, Pumpkin pie...well you get the idea...

Apart from the flesh, even the seeds of pumpkins boast of a large number of nutrition benefits. Listen to this about our friendly nutritious pumpkin.

Health & Nutrition Benefits of Eating Pumpkin

Pumpkin is very rich in carotenoids, which is known for keeping the immune system of an individual strong and healthy.
Beta-carotene, found in pumpkin, is a powerful antioxidant as well as an anti-inflammatory agent. It helps prevent build up of cholesterol on the arterial walls, thus reducing chances of strokes.
Being rich in alpha-carotene, pumpkin is believed to slow the process of aging and also prevent cataract formation.
Pumpkins have been known to reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.
The high amount of fiber, present in a pumpkin, is good for the bowel health of an individual.
Being loaded with potassium, pumpkin is associated with lowering the risk of hypertension.
The presence of zinc in pumpkins boosts the immune system and also improves the bone density.
So with that said...you need to try this Pumpkin Gingerbread!

This is the BEST pumpkin gingerbread I have ever had....And it is featured in my friend Tammy Matlly new Cookbook "The Christmas Kitchen...a gathering place for making memories". Her friend Susan gave it to her years ago. It practically melts in your mouth. You make them in tiny tins and give them as hostess gifts...and the bread freezes great too.

Make a loaf and invite a friend in. Take the time to connect. You'll be glad you did!

"Time endures, but cannot fade the memories that love made." Anonymous

Go make a lifegiving memory friend!

Pumpkin Gingerbread

1½ cups light brown sugar

1–1½ cups white sugar

1 cup Organic Canola oil

4 large eggs (Cage free)

2/3 cup apple cider

1 16-ounce can pumpkin or 2 cups fresh pumpkin puree

3½ cups flour (I use fresh ground wheat...it is amazing and adds lots of fiber)

2 teaspoon baking soda

½ teaspoon baking powder

3 teaspoons ground ginger

1½ teaspoons allspice

1½ teaspoons cinnamon

1½ teaspoons cloves

½ teaspoon nutmeg



Preheat oven to 325º. Grease well two 5x9-inch bread pans, two muffin tins, or six miniature loaf pans. In a medium bowl beat sugar, oil, and eggs until smooth. Add cider and beat until well blended. Beat in pumpkin. In a large bowl together mix flour, baking soda, salt, baking powder, and spices. Add pumpkin mixture and stir just until incorporated. Pour batter into pans and bake 70 minutes for loaves, 25 minutes for muffins, or 45 minutes for mini-loaves. (It’s done when a toothpick inserted in the center comes out clean.) Serve warm with whipped cream, ice with cream-cheese frosting (recipe below), or simply sprinkle with a little powdered sugar. Serves 12.



Simple variation: Add golden raisins, dried cranberries, chopped pecans, chocolate chips, or cinnamon chips.



Simple, healthier low cal variation: Replace oil with unsweetened applesauce and sweeten with artificial sweetener (such as Splenda). Still tastes great!

Blog Talk from my Friend Tammy Maltly and her new book "The Christmas Kitchen"