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Wednesday, November 25, 2009

Gratitude and pumpkin nut bread

My stomach-with-legs kitty on the lookout for Thanksgiving leftovers.

Proven facts: Gratitude increases creativity and productivity. Chocolate decreases inflammation. So I remember every day I'm grateful for family and friends and chocolate!

PUMPKIN NUT BREAD (I always buy big cans of pumpkin so I can make this)

1/2 c. sugar
1 1/2c whole wheat flour
3/4 tsp cinnamon
1/2 tsp ginger
1tsp. nutmeg
1 tsp salt
dash cloves
1/2 c. vegetable oil
2 eggs beaten
1/3 c. water
1 c. cooked pumpkin (fresh or canned)
1/2 c. chopped pecans (or any nuts or can be omitted)
1/2 c. dark chocolate bits (can be omitted, but why?)

Grease 9x5x3 loaf pan (cake pan works too).
Place all dry ingredients in large bowl, mix well. Add oil and eggs. Add water, pumpkin, nuts and chocolate bits. Bake for 1 to 1 1/4 hours until done, let cool, ease out of pan.

Variations: use different spices, mace and allspice, used mashed sweet potato instead of pumpkin, frost if baked in cake pan with sprinkling chocolate bits on top and when slightly melted, spreading with a knife, cream cheese frosting works as well, as does raisins or any dried fruits.

Enjoy! And
HAPPY THANKSGIVING!


17 comments:

Helen Ginger said...

Get thee back from me, you calorie demon! Just kidding. Send me a slice. Today, I'm making a Fruit Pie. Never made it before, so we'll see...

Happy Thanksgiving.

Helen
Straight From Hel

Dave King said...

Lovely - but what does the pumpkin nut bread do?

Conda V. Douglas said...

Fruit pie? Sounds good...and healthy! And you're welcome to a slice of pumpkin nut bread anytime, Helen!

Conda V. Douglas said...

Hmm--what does the pumpkin nut bread do? Sounds like the title of a poem, Dave. In my house, it gets eaten!

Carol Kilgore said...

We usually bake something for neighbors at Christmas. This year we're baking pumpkin nut bread.

Enid Wilson said...

Urgh! Don't mention chocolate to me, Conda. I've put on at least 3 kgs lately.

Steamy Darcy

SWUBIRD said...

Conda:

Where did you hear that chocolate reduces inflamation? I would like to read about that.

I won't be posting for a while because Blogger has a problem and I cannot Edit. Thus, I cannot post. If you hear anything useful, please let me know.

Happy trails.

Conda V. Douglas said...

Carole, what a great compliment that you used my recipe! Hope it turned out great!

Conda V. Douglas said...

Enid...tis' the season...

Conda V. Douglas said...

Swu--it's a brand new study that stated that chocolate (especially dark chocolate) reduces cortisol levels in the blood.

And man, I love technology, but hate when it fails...hope yours is fixed soon and we have more great stories.

Rebecca Taunton said...

lol. I'm grateful for chocolate too ;-)

Looks like a great recipe: I've always wondered what to do with pumpkins. I might well try it.

Lynda Lehmann said...

Thanks for the recipe, Conda!

I hope you had a happy day with your family, and lots of chocolate to nibble on!

My problem is that the chocolate that I love so much, usually comes with tons of sugar in it! And sugar, as we know, IS an inflammatory! DARN! :(

Why is it that so many of the kitties I know, are stomach-with-legs kitties? lol...

Conda V. Douglas said...

There's lots you can do with pumpkin, Rebecca. There's a great pumpkin curry soup for a cold winter's day: 1 cup pumpkin, 1 cup milk, curry spice to taste, 1 tbsp sesame seed oil (can be omitted).

I suppose there's not so many pumpkin recipes from your part of the world because there's not the emphasis on "traditional pumpkin pie"?

Jennifer Shirk said...

Mmmmmm! I put chocolate pieces in my pumpkin bread too!

Conda V. Douglas said...

IMO, chocolate goes with everything, Jennifer! I even love chocolate mole sauce!

Conda V. Douglas said...

And Lynda--yes, the sugar is bad, but there isn't a lot in this bread and you can use dark chocolate baking bits--or try mole sauce on chicken or pork! Yum!

Lisa and Laura said...

This sounds delish! Can't wait to try it out.