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)
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.
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