This is one of my favorite fall recipes. We don’t carve pumpkins here and the majority of pumpkins are green, not orange. We also can’t find canned pumpkin. So, either in the market, at a vegetable stand, or in the grocery store, I buy pumpkin by the kilo. The vendor uses a machete-like knife to slice off the amount I want, then wraps it in plastic. I bring it home, chop it up some more and either roast it for hours and hours in the oven, or boil it on the stove top.
Personally, I don’t like flipping through a bunch of photos just to get to a recipe. I know what eggs look like. I know what piles of ingredients look like. I know what flour is. Get to it, please, is how I feel when I have to scroll through a ton of images, no matter how lovely they are. So, with no further ado, here is the recipe.
Pumpkin Honey Bread
Preheat oven to 350 F. Grease two bread pans
3 cups fresh pumpkin puree (roasted or boiled and mashed and if you add more than 3 cups, no problem, I eyeball it)
4-5 eggs (in Djibouti our eggs are quite small so I go with 5, clean off the feathers)
1 cup oil (I like to use 1/2 cup oil and 1/2 cup applesauce)
2/3 cup water
2 2/3 cups sugar (I cut out the 2/3 cup, this isn’t cake, people. And I use some honey, too. So I tend to go 1 cup white sugar, 1/2 cup brown sugar, and 1/2 cup honey)
Mix these ingredients together until well blended. Mix:
3 1/2 cup flour (or 2 1/2 cup white flour, 1 cup wheat flour)
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg (you can buy fresh nutmegs in the market here and grind them at home. If you buy a lot, the vendors will giggle, it is viewed as an aphrodisiac)
1 tsp ground cloves
1/4 tsp ginger
Add the wet ingredients to dry ingredients and mix just until blended. Pour into the pans.
Bake 45-50 minutes
Enjoy with butter, maple butter, plain, sprinkled with chopped walnuts, or toasted.