Hello!

I love everything made with pumpkin! Maybe because we still only eat pumpkin when it's in season, so we have it only for one month of the year, and it's something to look forward to.

This pumpkin quick bread is moist and sweet and very easy to make. I took the test loaf to a business seminar I was attending and it was all eaten while the plate of sugared donuts just sat there. One man said, "On a scale of one to five, where five is the best, this is a six! You should sell this!"

This pumpkin bread can also be made into muffins.

You can use canned or freshly roasted pumpkin for this recipe (for roasting instructions, see Pumpkin Custard and Pie).

I'll be adding a few more pumpkin recipes in the weeks to come, and you can also try the pumpkin recipes that are already on the Sweet Savvy website:

* Pumpkin Custard and Pie
* Pumpkin Cheesecake with Gingerbread Cookie Crust

PUMPKIN BREAD

makes one standard loaf

1/2 cup butter
1 cup agave nectar
1 cup mashed or pureed pumpkin
3/4 cup water
2 eggs
2 cups unbleached flour
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup raisins
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F.
2. Butter and flour a glass loaf pan.
3. Melt butter in a medium saucepan and allow to cool until slightly warm.
4. Add--mixing well after the addition of each--agave, pumpkin, water, and eggs.
5. In a separate bowl, combine flour, salt, nutmeg, cinnamon, and baking soda and mix to blend.
6. Pour the pumpkin mixture into the flour mixture and mix until thoroughly incorporated.
7. Add raisins and nuts.
8. Pour batter into pan and bake for about one hour, or until a skewer inserted in the center comes out clean (in my oven it was an hour and 10 minutes).
9. Allow to cool at least until it is lukewarm before slicing.
10. Serve plain, with butter, or with Spicy Cream Cheese.

SPICY CREAM CHEESE

1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup chopped walnuts, toasted
about 1/4 cup sweetener (any works fine, and adjust to taste)
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Stir together ingredients and serve.

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd.

All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more...

The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions.

If you have a recipe you would like to share, or you have a special request for a recipe, please send an e-mail to: debra@dld123.com with the word "recipe" in the subject line.

(c) copyright 2005 Debra Lynn Dadd. All Rights Reserved

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* More information

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