Eat Mendocino

2 women, 365 days, 3,878 square miles

Baking pumpkin bread from scratch with mom’s recipe

Leave a comment

Everyone wanted to know what we would eat when the year was over. We didn’t really know how to answer that question, or what to expect. The only way you can do something like what we’ve done is to give up on the alternative and stay singularly focused on the day and the meal directly in front of you. Instead of thinking about what we couldn’t have, we directed all of our energy on what we could discover, create, and improvise. This was necessary for survival, and also for joy and creativity. So, I began this year with a fridge and pantry stuffed with local food, and I could have easily glided into another week, month, or year with the same modus operandi. Not only that, but I have actually found it difficult to transition away from our food routine – which I didn’t exactly expect. The rhythm of living and eating this way has been grounding, cozy, and private, and I am emerging from it with a sense of being an alien from another food planet. During my first trip to the grocery store, I got so overwhelmed that I left without buying anything. I don’t love to cook – I love to eat. But, now I find a profound comfort in preparing food for myself. That said, I also have a lot of other things that I want and need to do in life, and look forward to having more time for life outside of food, once I adjust.

As it turns out, most of what I’ve eaten in the first few days of 2014 is basically what I was eating last week, with a few additions. Like bubbles in my water, and cinnamon and leavening agents in my baking. Today I baked pumpkin bread, and it was not totally gross at all! That’s because I uncharacteristically used a recipe this time. When I realized we could use baking powder & soda again, I excitedly texted my mom and asked for her pumpkin bread recipe, ASAP. I guess it was on my mind since ’tis the season and I had to watch everyone else eat loaves of it during Christmas. Of course, I still improvised a few things and used mostly local ingredients, but it was a baking success! One of the hallmarks of mom’s recipe is that the bread is super moist and yummy. I think you’ll love it.

I got the pumpkin for this one from Adam and Paula Gaska at Mendocino Organics in Redwood Valley. I roasted it and then pureed the pulp in the Vitamix to get the right consistency (sometimes you need to strain it if it’s super juicy). A tip on winter squash: Most farmers are sitting on more squash than they can store right now, and are feeding it to the pigs. If you want a good deal on winter squash, approach a farmer about purchasing larger quantities directly from them. You will get a much better price than at the store or the Farmers’ Market.

Fresh pumpkin puree

Mom’s Pumpkin Bread Recipe

1.5 cup & 2 Tbsp. flour  
(I used Red Fife wheat from Mendocino Grain Project, because that’s what I had)
1.5 cup sugar or substitute  
(I used honey to taste, much less than 1.5 cups – honey is ultra sweet in baking)

1 tsp. baking soda
.5 tsp. cinnamon
.5 tsp. nutmeg
1/3 cup water
.5 cup oil   (I would have used local butter if I’d had enough, instead used coconut oil)
2 eggs  
(I used local duck eggs only because I’m allergic to chicken eggs, but many people swear are the best for baking due to added loft)

Sift dry ingredients together.

Sifting the flour

I have never sifted anything, ever, so I asked mom if I had to and she said she always sifts, and I didn’t want to be the one to make this recipe look bad. I remembered I had bought a tiny vintage sifter at a thrift store because I thought it was cute, so I excavated my kitchen to find it.

Hello cinnamon!

I find following a recipe more tolerable when using heart-shaped measuring spoons. I think Mom got me these, too.

Beat all other ingredients in a separate bowl and then add all together.

Adding the wet ingredients for pumpkin bread

Honey trick: I heated up the coconut oil and then stirred the honey into that to make them both easier to mix in.

Bake at 350 degrees for approximately 40 minutes. Enjoy!

Mom's pumpkin bread

Since I don’t know anything about baking with leavening agents, I didn’t want to overfill the bread pan, so I also made some little cupcakes, and then froze most of them for a rainy day (a smart thing that I never do, but my mom does it all the time and it is her recipe afterall).

Pumpkin bread cupcakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s