“It’s pumpkin season everything!”
This quote was posted on social media by my nephew several years ago. His reference to pumpkin season was followed by a fun list of all the fun pumpkin foods on the market this time of year. It made me laugh because it’s so true! Once fall begins, we are inundated (but delightfully so) with pumpkin products and pumpkin flavored food.
This pumpkin bread* from Rachel Gurk’s food blog surprised me. It listed no oil or butter and only 3/4 cup maple syrup (for two loaves of bread). It also lists healthy ingredients such as yogurt, whole wheat flour, and no refined sugar. Rachel’s blog also has a recipe for making your own pumpkin spice.
Due to my personal taste, I used less whole wheat flour in this recipe. Instead, I added two and a half cups of King Arthur white flour and only one cup of whole wheat flour. I made Rachel’s homemade pumpkin spice, added my homemade yogurt, and used fresh pumpkin puree. I also added a half cup of chopped walnuts. For more attractive loaves, I sprinkled chopped chips and walnuts on top right before popping them in the oven.
This pumpkin bread came out beautifully and was super easy to make. It was moist and delicious even without fat and excess sugar.
Welcome to everything pumpkin season! — Carole
Vermont Food Librarian 