For as many years as I can remember, I have been making my tried and true pumpkin shortbread. I wish I could remember the original source for this recipe but it has been so long. I particularly love it because a.) it is so tasty and b.) it yields 3 loaves. One for us, one to gift and one to freeze for later.
This year though I tweaked my recipe to make it just a little bit healthier or “cleaner” as we are on a quest to eat fewer processed foods. I started with subbing white flour for whole wheat flour and refined sugar for raw sugar.
It is also the first time I made it with actual pumpkin versus the canned stuff. In fact, I plucked this one right from my porch. Yum, so much tastier with the real thing!
I’d love to try tweaking the recipe even further by substituting the vegetable oil for perhaps more pumpkin puree. I think some of the sugar could possibly be substituted for apple sauce too based on what I’ve read.
But anyway, here’s the recipe as it stands today, just a little bit “cleaner” or less processed.
15 ounces real pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups raw sugar
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat the oven to 350 degrees. Grease and flour three 7×3 inch loaf pans.
Remove the skin of a small pumpkin. Cut in chunks and boil until pumpkin is soft. Puree in a blender or food processor.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes.
The spiced pumpkin bread is perfect paired with a cup of coffee!
You’ll notice that I had a squash in my fall porch vignette too. It is also long gone because we ate it! (So is that little zucchini.)
You may have caught a snippet on my instagram or facebook of the butternut squash & spinach lasagna that we had for dinner last week. It was so good! I followed the SkinnyTaste recipe posted here. Delish! However, I didn’t roll the noodles as recommended.
I would make this again for the creamy butternut squash sauce alone. We used the extra for pasta a few nights later.
Looks like I need to redecorate since we ate most of my fall porch vignette. What fall dishes are you cooking up?
P.S. This Sunday we’ll be at Clover Market with a truck full of vintage finds! And next weekend I’ll be at Serendipity showing you how milk paint works. Hope to see you soon!
Sharing at the Pumpkin Parade!