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Wednesday, November 6, 2013

Make Your Own : Pumpkin Puree

While shopping at our local grocery store I noticed that the left over pumpkins were only 1cent each. Yes that is one penny. I had to take a second look as a penny buys little to nothing now days. But then I realized that the pumpkins would probably go bad and with out being used the store would lose money so they were trying to make profit on something they more or less knew was a dead deal. But wait the holidays are approaching and these pumpkins are still very worth as they are great for pumpkin puree. Yes make your own pumpkin puree. Here is a great post where you can make your own.

A great way to make your house smell great and present your family with a tasty treat is to use the pumpkin puree in this delicious Pumpkin spice bread

  • 3 tbs ground flaxseed
  • 1/2 cup water
  • 1 1/2 cups turbinado sugar
  • 1/2 cup applesauce
  • 1/2 cup coconut oil
  • 2 cups  fresh pumpkin puree
  • 3 cups whole wheat flour
  • 1 tsp each cinnamon, fresh nutmeg, and ground ginger
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup chopped walnuts
  • sprinkles of oats and turbinado sugar for garnish

Preheat the oven to 350 degrees.
Mix together the flaxseed and water until thickened. Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin. In a medium bowl, stir together the flour, spices, baking soda, baking powder, and salt.Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease loaf pans.
Divide into two regular 8 inch loaf pans or four mini loaf pans. If you’d like, sprinkle on some oats or turbinado to garnish. Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from pans.

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