Tis the season for me to make endless recipes with pumpkin and butternut squash. I'm not kidding, there are two giant butternut squash sitting on my counter. I saw them at the Farmer's Market this week and HAD to buy them even though I have no idea what I will do with them. Roast them?
Anyway, it is getting cold in NC, which means I can make pumpkin recipes until my heart is content.
Here's what you need (adapted from several different recipes, but mostly my own!) . . .
1/2 cup of coconut oil, melted
1 1/3 cup brown sugar
2 eggs
1 cup pumpkin puree (make sure it's unsweetened)
1/3 cup of water
2 cups of flour (I used gluten free Cup4Cup)
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg
1/2 tsp vanilla extract
For the streusel topping:
1/2 cup brown sugar
1/2 cup flour
1/4 tsp cinnamon
pinch of salt
1/4 cup softened butter (unsalted)
1 tbsp milk
Here's what you do . . .
1. Preheat oven to 350.
2. In a large bowl, mix oil, sugar, eggs, pumpkin and water.
3. Add flour, baking powder, baking soda, salt, nutmeg, and vanilla. Mix well.
4. Pour into a loaf pan and sprinkle brown sugar topping on the top. Bake for 60-80 minutes (mine took the full 80) or until a toothpick comes out clean when inserted into the middle.
5. Enjoy!
This is the PERFECT Fall recipe. It has just the right amount of spices, and because it has pumpkin in it, I have convinced myself it's basically equivalent to a vegetable.
See that small bite mark? I couldn't even wait to take the picture before I had a piece.
I should work on my self control. Sigh. Happy Monday!
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