Vegetarian Meal Ideas

• Why Vegetarian?
• Natural Diet
• Controversies
• Natural Foods
• Nutrition 101
  • Introduction
  • Protein
  • Carbohydrates
  • Fats
  • Vitamins
  • Minerals
  • Digestion
  • Daily Requirements
• Meal Planning
• Cooking 101
  • Staples
  • Vegetables
  • Legumes
  • Eggs
  • Knife Skills
• Food Safety
• Healing Diet
• Websites

Servings:  12.  Makes 1 loaf (9" x 5")

Ingredients:

Directions:

1. Cook the pumpkin, sugar, salt and spices in a medium saucepan using a medium heat (5) for about 5-7 minutes. Stir constantly. This will reduce some of the liquid and the raw taste of the pumpkin. Set aside to cool.
2. Adjust oven rack to middle position and heat to 350 degrees.
3. Spray a 9 by 5 inch bread pan with a canola oil spray.
4. Mix dry ingredients together in a bowl. Flour, baking soda and, baking powder.
5. In a small bowl, lightly beat the eggs and oil. It will create an emulsion.
6. Fold the wet ingredients into the flour mixture with a rubber spatula and mix well. Pour into the loaf pan and smooth the top.
7. Bake for 45-50 minutes until the top bounces back and toothpick comes out fairly clean.
8. Cool pan on wire rack for 10 minutes.
9. Remove from pan and place on the wire rack. Let it cool completely.

Notes:
This recipe seeks to maximize the pumpkin. Usually 1 can of pumpkin is used to make two loaves. Here less flour is used (some recipes use 3+ cups) and a larger pan is used (9 x 5 vs. 8½ x 4½) so that the batter fits to one loaf. To make it healthier, some whole wheat flour is substituted for the white, butter is replaced with oil and the sugar minimized.

Pumpkin Pie Spice is used to simplify the spicing. If unavailable, use 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/8 tsp ground cloves instead. For some extra flavor, fold 1/2 cup chopped walnuts and/or 1/2 cup dried cranberries into the batter.

Refrigerate after 1 day. This is a moist bread and it can get moldy quickly if left out at room temperature.