Zucchini Pumpkin Bread & Pumpkin Apple Butter

I love a bread recipe that makes 2 loaves.  With our family size, it's the best way for me to make the most of a recipe.  I love this recipe, as it contains two items from my garden, is another use for our eggs, and uses butter.


Our long term goal is to have a jersey cow and make our own butter.

Zucchini Pumpkin Bread

1 cup butter (or stick margarine)

2 cups sugar

3 eggs, beaten (or 3/4 cup egg substitute)

1 Tbsp. vanilla

1 cup grated zucchini

1 cup canned pumpkin (I used pie pumpkin puree)

3 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves (ground)

1 cup chopped nuts

Cream together butter and sugar.  Add eggs, vanilla, zucchini, and pumpkin, and mix well.  Combine other ingredients and then add to creamed mixture.  Blend well and pour into 2 greased 8 x 4 inch loaf pans.  Bake at 350°F for 45 minutes or until a toothpick comes out clean.

Makes 2 loaves

(Source:  The Zucchini Houdini, by Brenda Stanley)

Pumpkin-Apple Butter

2 cans (15 oz) canned pumpkin
2 cups peeled, cored, and shredded granny smith apples
2 cups, no sugar organic apple juice
1 cup firmly packed brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt

Combine in a slow cooker (4 qt) and cook on high for 5 hours, stirring every 2 hours.  Store in a covered jar for up to 2 months.  

(Source:  unknown)

Homemade Pumpkin Butter Making

This was the first year for us to grow our own pie pumpkins (baking pumpkins).  Last year we grew the type the kids could carve out for fall.

The weird weather this year, caused our pumpkin production to be less than what we thought.  We even had less of our spaghetti squash this year.  It was simply too wet.

We were blessed to have enough baking pumpkins to make pumpkin butter and possible bake a few pies.

There is something so gratifying to grow the pumpkins and make pumpkin butter myself.  Nothing is wasted.  The pumpkin seeds are saved and roasted, and the the goats will get treated to some pumpkin skins (and a few seeds), and any remaining will be composted.  I have to double check with my daughter, to make sure the goats can eat it first.  It sure feels good to not throw something in my trash, or have to recycle plastic, metal or glass.

Tidbits ~ Flourless Pumpkin Bread

 Tuesday was our "Monday" this week.  We both took Monday "off" and spent the day enjoying it.  Tuesday was the day for thunderstorms to roll in late afternoon, so laundry went out on the line early.

I am working my way through my garden freezer goodies, and made us some flourless pumpkin bread with frozen garden pumpkin puree. 

It is a very dense, thicker bread, and with less sweetness and flavor, but by adding some extra cinnamon and nutmeg it's pretty good.

The bread is also about half the height of other baked pumpkin breads.  I test the bread about 30 minutes into the cooking time, and let it cool almost completely in the pan.  I finish the cooling on a wire rack before slicing.

Flourless Pumpkin Bread

In a blender mix all of the ingredients:

2 cups organic old-fashioned oats

15 oz. of frozen, thawed garden pumpkin puree (I measure it, as it will weigh differently depending on the thickness of your pumpkin puree).  You can use 1 can of pure pumpkin as well.

1/2 cup pure maple syrup (I have not tried a substitute yet)

2 farm fresh eggs

1 tsp. baking soda

1 tsp. of homemade pumpkin pie spice (or add cinnamon, nutmeg)

Pour into greased loaf pan (I do not flour the pan) and bake for 30-40 minutes, or until done in the center.  350°F.

Personally, I like a bit of of honey on this bread, but if you are watching sugar, I'm thinking a thin layer of cream cheese or your other favorite topping. 

Now that I am writing out this post, I am thinking I will make us some homemade cinnamon honey butter for this bread.  

I gifted the homemade butter one Christmas, and it was a hit.  The recipe is on my blog:  Homemade Cinnamon Honey Butter.

I'm enjoying this healthy "snack" with a tall glass of infused nettle/oat straw tea.  Remember those XL disposable teabags I bought by accident?  They work great for these infused tea (no mess after brewing).  

Tidbits ~ Flourless Pumpkin Bread  © Mar 2024 by Kristina at Pioneer Woman at Heart

Weekend Work ~ Pumpkin, Potatoes and Pears

The previous rain left things very wet outside, so the inside got the attention it needed all day Friday.

I roasted 1 larger pie pumpkin for making a batch of pumpkin butter. I put 2 cups in the fridge, and the rest went into the freezer.

I roasted 6 more pumpkins for pumpkin puree, and have one very tiny one went to the porch for fall decor.  The puree will be used for pumpkin pancakes/waffles, pumpkin muffins and bread, pumpkin hummus, pumpkin steel cut oats, pumpkin-sage macaroni, pumpkin pie . . .just anything.

I roasted more whiskey-bacon pumpkin seeds as well.  They are so good.  I updated over on the recipe post.  I doubled the amount of pumpkin seeds.

(Saturday sunrise, just before we enjoyed our breakfast on the porch)

Saturday the weather warmed back up, so I high-tailed it to the tomato patch and starting yanking those pesky stakes and tomato plants (which surprisingly, some were still green and alive).

 What we started with. No kidding.  See the red tomatoes on the ground?  The chickens got a treat.  Foxtail as tall as the stakes....

Me singing to the old McDonald's song:

Foxtail up my nose,
Rotten tomatoes between my toes,
And don't forget that pokey thistle,
It's will make you want to whistle (ha ha, NOT!).

. . .in progress, as we took a break.  We had to dig around the stakes, and then get them out with the spade shovel.  Even though it was still a bit wet out there, I broke two trying to pull them out by hand.

Those are my feet, hanging off the truck tailgate, as we took a break to sip ice water.  When we had the entire tomato patch (2nd garden area) pulled, we had to hose off the mud.

 One more section successfully pulled for winter.  Oh what a good feeling that was.  I was so happy to have Hubby's help too.  There is much more to pull.  Hubby was all for leaving it until spring, but I had to remind him why we must not get lazy.  The rotten plants will attract animals, bugs, cause problems with bugs, etc. And the weeds absolutely must go before the snow flies, to avoid any more weed seeds from setting.

As for the potato and pear part of this post?  Well, it won't be happening.  It's raining this morning.

There is nothing more "fueling" for me than my first morning cup of java.  See those two pumpkins?  That's today's "to-do" on this fine rainy day.  The very last two to roast.

The potatoes sitting behind them?  They will be part of our humdinger breakfast this morning.

I had plans to dig up more potatoes and walk out to the "upper 40" fruit tree area, and pick pears.  If the rain stops early, I may still pick them, but it'll have to dry up a bit before I can dig potatoes.

Breakfast is typically, and traditionally more loaded on the weekends, especially Sundays (or before a big work day).  I saved some freshly made pumpkin puree for pumpkin waffles, adding homemade sausage patties, and home grown potatoes sliced and fried with onion.  Mmm.  Mmm. Good.  The only thing missing will be homemade bread of some sort (slacking in that department).  

 The weekend, so far, has not gone by without some porch time and handiwork time.  I took time for some R & R, and sipped herbal teas.  The weekend did not go by without a motorcycle ride or two either.  The rain today is a bit of a happy moment, although thwarts the removal of the garden.  It forces me to take a day off and rest up and stay healthy, so I am looking at it with a positive attitude.

First thing on my agenda, before tackling a delicious breakfast, is brew a quart of nettle tea.  It'll steep for 4 hours or more, and then Hubby and I will be sipping it (hopefully on the porch).  We'll be "refueled" for getting back at it on Monday.

Pumpkin Butter Bread and My Day "Off"

If you are like me, and have leftover pumpkin butter you need to use up, you may like the recipe we tried.  I baked a Pumpkin Butter Bread. Although it wasn't our favorite, they ate it up.  I didn't have raisins and walnuts, and that may add more flavor to it.


This year I am trying to give myself a day "off."  We do honor the Sabbath on Sunday, but I really need to give myself a "break" and tend to  myself for a day.


It's been slow going on this.  However, it's only been two weeks of initiating it also.  

Ha ha ha!  A day "off" is a good day to bring home library goodies and browse books.  I found a few great ideas for using up my yo-yo's for Christmas ornaments and some great gift ideas.

I also finished (YAY! I can say the word now) the last of the cat flour sack towels.

I am also making progress on my mixing bowl re-purpose project. Somewhere around the house I have the original magazine article on how to make these:  Garden Mushrooms

Homemade Pumpkin Butter Results ~ Sun Flower Seeds

My 5 pumpkins resulted in 9 pints of pumpkin butter.  After researching canning recipes, I decided to heat my lids, after sterilizing jars, and simply attach the lids.  I allowed them to cool, and then moved them to the refrigerator.  They will last up to 6 months this way.  

Canning is not recommended.  In fact, I plan to take the last of the pumpkins, and make pumpkin puree to freeze.  Then I can simply take it out to make pumpkin waffles, pumpkin bread, muffins, or pumpkin pie.  There are tons of pumpkin recipes to try it with.  

Having always purchased sunflower seeds from a store, my husband was actually "giddy" when I shared these with him.


"We grew those?" he squealed like a little kid getting candy (ha ha ha!)

I will have to start covering some of them with cheese cloth.  The birds are starting to get into them, and they are not all ready to harvest.

And once again, I am shocked at the fresh taste these little guys had.  So much better than what you buy in the stores.  Hubby wants a whole field of these now - ha ha ha ha!

Pie Pumpkin Puree ~ New Recipes Tried ~ Medjool Date Treat ~ First Cantaloupe

We finally got one evening of rain here.  I'm not sure how much more we'll get from the cucumbers, but they are almost all dead plants at this point.

The jalapenos are rolling in, so I have plans to bake us a jalapeno cheddar frittata for breakfast soon.  I also have plans to try a new hummus recipe (Jalapeno-Avocado).

I've been trying new tea infusions, and have included some new ones and excluded some we didn't like.  I found that yerba mate iced in the early part of the day is delicous with nothing else in it.

Once again, there are locals stealing, cars getting broke into, and in one small town, a person walked through the woods to break into a house.   

I have discovered something new!  I can substitute pie pumpkin puree for mashed bananas in a zucchini muffin recipe.  I have only made the recipe a few times, as we lacked the zucchini (squash bugs).

I did not know I could swap the pumpkin for the bananas, and I am blown away how good it tastes in the muffins.  I hope to try it in other recipes.

(You can read about pumpkin puree making last fall HERE)

Is there a book that is specific on recipes with either use pie pumpkin puree in recipes or with information on what you can swap pumpkin puree for?  I know you can use it for eggs, oil, and butter in baked recipes too.

I'm curious if other squash can be used in place of pumpkin puree (in case there is a year without a harvest).  For example, sweet potato, butternut squash, or roasted acorn squash.

My husband is not a fan of bananas, so I was thrilled to learn this swap with the pumpkin I froze last year.  By the way, the pie pumpkin we planted has been the best, but I only see about two on the vines this year (again squash bugs galore).

The recipe is online by Real Food Dietitions - Gluten Free Zucchini Chocolate Chip Muffins.

I'm not trying to go gluten free, but the oat flour in this worked great.  You can use all-purpose too, but I was trying to make them diabetic friendly for my husband.  I have to tell you, that the pumpkin puree muffins were more moist and we loved them.  I tossed in some chia seeds in both batches too.

Do you like medjool dates?  We love a sweet treat once in a great while, and these will be on the repeat list.  However, dates do not freeze solid, so here is my tip.  First, the filling is frozen in a loaf pan, then sliced, then dipped.  I do recommend cutting smaller pieces than the recipe says, and keeping half of it in the freezer, while you dip the first half.  The "frozen" filling will go too soft to dip.  I keep our finished treats in the freezer.  As you can see, when I attempted to cut one in half, the inside is too soft to do that (even frozen).  They are delicious.  I used a non-gmo dark chocolate.  Recipe is from Clean Food Crush  - Date Caramel Bites (free recipe online if you google it).

Medjool dates are pretty expensive here, so we do have to limit the purchase, but there may be a new cookie recipe tried in the near future.

                                               

August 14th, we enjoyed our first home grown canteloupe.  We have not grown fruit in several years here.

It's still hot and muggy here, which in August is pretty much the typical weather.  There is usually one week or weekend later in the month where it's cooler, but that is about it. 

I hope you enjoy your weekend.  

Pie Pumpkin Puree ~ New Recipes Tried ~ Medjool Date Treat ~ First Cantaloupe  © August 2024 by Kristina at Pioneer Woman at Heart

Sunshine ~ This and That

 We had the most gorgeous 60°F day Wednesday.  It was also one of my most busiest days of the week for me as well. 

Sheesh.  There were lots of dishes, more laundry, cleaning, cooking and so on.  I also started on the stairway clean up project.  It may take a month to finish, as I am fitting it in my cleaning schedule, as I have time for it.

I finished dusting and cleaning all of the kitchen blinds and windows, and the valances were washed and put out on the line.

It was so nice to open windows and let the fresh air flow for a day.  So intoxicating for the soul.  Winter can seem so long sometimes, and this day was welcomed by all.

To focus on what's in the freezer and pantry. . .

I made a batch of Einkorn pumpkin pancakes for us for breakfast, and more egg cups, as I had one more cup of cooked sage sausage to use.  I used thawed frozen pumpkin puree from last year's garden, for the pancakes.  Einkorn flour pancakes are the best.  These pumpkin ones are more of a scoop and spread type batter.  It is much thicker, but so good.

Today the rain moves in, but the temperature is still nice.  For now anyway.  

We have been enjoying some organic snack bell peppers lately.  Especially when I have a very busy day, and lunch is eaten standing up (ha ha!).  We add a slight layer of cream cheese topped with homemade everything bagel seasoning.  Some days we add a few slices of turkey pepperoni or other meat.

I have also been making us a healthy peanut butter fruit dip, to have alongside our daily fruit - apple slices, banana slices, blueberries, and grapes.  It's very good, and so easy to make.  To be honest, most days, I just mix some peanut butter in some yogurt without measuring.  It's good either way.

One of my daughter's gave me the idea for this dip, vs. using plain peanut butter on fruit.

1 cup of organic Greek plain yogurt

1/4 cup organic peanut butter, creamy*

1 Tbsp. honey

1 tsp. homemade vanilla

Mix and store in the refrigerator for up to 3-4 days.  Our dip does not last that long.  I pack it in little containers for my husband's lunch too.  You could leave out the honey too.  Especially if you do not have access to wildflower honey or other honey that is not from bee hives left in or around sprayed crop fields.

*We buy the organic peanut butter that requires you to stir it.  If you buy the "no stir" kind you will see that they add bad oils to it, so read your labels.

By the way, the bell pepper snack and fresh fruit with homemade peanut butter dip are both great take-a-long food ideas for gatherings.  Especially if you want to make sure you have something there for you to eat that is healthy.

Stay tuned for an update on the hallway repairs/renovation project.

Sunshine ~ This and That  © Feb 2024 by Kristina at Pioneer Woman at Heart

Pumpkin Butter ~ Random Tidbits

I had my own sous chef yesterday, so I got a lot done by 2pm.  Hubby was my chopping helper and enjoyed it actually.  I told him he needs to hurry up and retire. I kind of like having him at home.

I roasted the last two pumpkins for making pumpkin butter - delicious!!!  One container for the fridge, and two went into the freezer.

We'll use it to top waffles, pancakes, oatmeal, biscuits, toast and more.  Maybe use it in a dessert if the need arises. 

Spiced Nuts - Recipe ~ Buttermilk Pumpkin Einkorn Flour Pancakes ~ Cheesy Baked Pumpkin Pasta with a Twist

 

Just when we think we will have more free time, we don't.  It's been super busy around here.  Most of my recent days have been busy in the kitchen.

I tried a new roasted recipe (see below), but didn't feel it was worth the flavor. 

We prefer this recipe for Spiced Nuts (more variety of flavors):

1 egg white

1 tsp. water

1 Tbsp. maple syrup

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 to 1 tsp cayenne pepper, ground

1/4 tsp. ground cinnamon

1/4 tsp. ground coriander

3 Cups almonds, peanuts, pecans, etc.

(we like almonds, cashews, walnuts and some raw pumpkin seeds)

Preheat your oven to 325 degrees F.  I use my rimmed pampered chef stoneware, but you can line a rimmed pan with parchment paper (possibly foil) too.  Coat with non-stick cooking spray.

In a med. bowl beat egg white and sugar until it is frothy.  Add sugar, cinnamon, salt, cayenne pepper, cumin, and coriander.  Beat the mixture until combined.  Add nuts and stir to coat..

Spread the mixture onto your prepared pan.  Bake 20-25 minutes, stirring once or twice.  Once the nuts appear dry, remove from pan and cool.  Store in an airtight container.

The recipe we tired was Chili and Rosemary Roasted Nuts (found online - The Real Food Dietitians).  It calls for fresh rosemary.

The recipe for the pumpkin pancakes are online with Jovial.  Delicious.

The recipe for the pumpkin pasta dish is online with Skinnytaste.  The original recipe calls for bacon.  I didn't want to do that, as I had chicken sausages that needed eaten up.  I cooked the shallot with butter/olive oil, and added the chicken sausages.  We loved this dish. I will be trying it with the bacon next time.  I used green lentil pasta with ours.   The recipe called for 15 oz. of pumpkin puree.  I used my scale to measure my pumpkin puree and it came out about 1 3/4 cups.  The recipe also calls for fresh rosemary, and it tasted delicious in this dish.

I thought about adding some broccoli to the dish as well, but was worried it would make the dish too watery.  Recipe is a keeper.

Homemade Chicken Noodle Soup With Homemade Noodles

It started raining before I pulled the carrots for our soup.  I darted out there and pulled the last of them (I think).  After that I realized I forgot the swiss chard.  Then it started raining harder.

I have to think like pioneers, so I thought I'll just use what I have.  I diced a green bell pepper in place of celery.

I roasted two of our chickens (meat chickens raised by us) and pulled off the meat, added it to organic broth (I try to make my own, but had a box heading toward the expiration date, so I used that).  

Prior to that I diced onion, carrots and sauteed those in olive oil, then added the green pepper, broth and water, chicken, and half of the homemade egg noodles I made a few days ago.  The other half will create another meal.

I, of course, added herbs from my herb garden.  Yummy! 

I also baked 2 loaves of pumpkin bread.  I am just now getting ripe baking pumpkins, so I used a can of canned pumpkin.  However, my goal is to start canning baking pumpkin for recipes such as this.  I also did not have enough cooking oil.  I made up the difference with my homemade pear butter, and it turned out moist and delicious.  You can also adjust the amount of sugar to your preference.


Pumpkin Bread
3 cups of sugar
1 cup canola oil
4 eggs, beaten
1 can of canned pumpkin - 16 oz.
3 1/2 cups sifted flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water


Cream sugar and oil.  Add eggs and pumpkin. Mix well.  Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.  Add to pumpkin mixture alternately with water.  Mix well.  Pour into 2 - 9x5 in. loaf pans, greased and floured.  Bake at 350° for 80-90 minutes, or until completely done.  Let stand 10 minutes before removing from pans to cool.


Enjoy!  Those loaves didn't last long around here.  I had to hurry up and get slices in school lunches before it was all gone.

Pie Pumpkins ~ Interesting Tidbit ~ Stocking up and Preparedness

(2018 photo, the last time we grew them on the homestead)

There was a point when organic butter at the grocery store became horribly high priced.  It's still high, but I try to stock up when they have coupons or a sale.

However, I learned something new!  I have not tried it yet, but I have pie pumpkins planted this year.  

There are concerns all over this country dealing with certain foods, shortages, price hikes and the like.  

Most people are aware you can substitute unsweetened applesauce for oil when baking, but this next tidbit is new to me.

You can substitute pumpkin puree for oil or butter when baking, using 1 to 1 ratio.  Meaning if your recipe calls for 1 cup oil, use 1 cup pumpkin puree.

At harvest time, I roast the pumpkins (cut in half as shown in the photo), and let them cool down.  I scrape out the pumpkin, puree it in the food processor and freeze it in freezer containers.

Of course there are many other uses for pumpkin puree, and we even make a macaroni dish with pumpkin and sage.  

I hope you enjoyed this tidbit, and I hope to learn of many more as our country attempts to heal all the massive damage that was done to it.

Providing we have a  nice garden year and a nice harvest, we'll have them this year.  

My blogger "featured post" gadget is not working.  I will only pick up most recent posts, so that's frustrating.  I'm trying to update it. 

Pie Pumpkins Done~ Pumpkin Waffles

 I have roasted and preserved all of our garden pie pumpkins now.  I saved some puree for baking/cooking.  I typically freeze the puree in containers, but I ran out of them, so I froze the rest in ziploc bags, and froze them flat on a baking sheet to save space, and store more easily.

New recipe tried - White Bean Turkey Pumpkin Chili (SkinnyTaste online).  There are no tomatoes in this chili.  We found this to lack flavor, so I added more chili pepper and some diced jalapenos.  

I have also saved some fresh puree for making pumpkin waffles.  There may be some cookies, muffins or other baked this coming week.

Tip:  Did you know you can use pumpkin in place of eggs, butter and oil, depending on what you are making?  There is a good article about it HERE.  I am thinking of trying the Pumpkin Alfredo recipe shared on that article.