Pumpkin Bread (Made In A Forest River Cherokee Trailer)
Perfect for a morning cup of tea or coffee. It’s sweet but not too sweet.
This is the bread that we got 3 slices out of before heading out on a run and to the gym for a workout during which time our chocolate lab Kona helped himself to the remainder. This bread was DELICIOUS. No kidding. I’ve got limited resources here (space constraints) and limited space in the oven.
ALSO: just a Pro-Tip from this Instant Pot girl… I created tons of pumpkin purée using my instant pot. It was too easy not to share. Simply wash, cut into pieces and IP for 15 minutes. Leave the skin on. Toss into a blender or food processor and ON LOW begin to puree it. You can use I t immediately (might wait for room temps) or freeze for later. We have been pouring it on top of our pet’s wet food (great health benefits for them too.). Here is a link to a great article about that
Baking in a trailer is TOUGH. The oven is a tiny thing with ONE line of burners directly down the center. This has been a challenge that has burned plenty of my creations. I think I’ve mastered it and we’re eating yummy baked goods again just like on Monticello with my giant convection oven! Note: you can choose gluten free or not.
1C Oat flour (gluten free)
3/4C Gluten Free Baking Flour
1t baking SODA
½ t baking POWDER
1/4 t salt
½ t nutmeg
¼ t ginger
½ t pumpkin spice
¾ C brown sugar
1 ¼ C pumpkin purée
¼ C coconut oil
½ banana, smashed
¼ c water
¼ c dried cranberries
⅓ c pumpkin pepitas (for the top)
Preheat Oven to 375
Prepare your loaf pan with either parchment, lightly greased and flour or use silicone baking dish (that is what I use)
In a large bowl (if you have that option) combine Oat Flour to Brown Sugar. Whisk it until it is completely combined.
In a smaller bowl, whisk together the pumpkin through the cranberries.
One cup at a time, blend the dry ingredients into the wet. Add the next cup once the first is completely blended. Continue until all the dry ingredients are in the smaller bowl.
The mix will be sticky, not runny.
Pour or spoon mixture into baking dish and spread with a spoon.
Evenly sprinkle pepitas on top of bread.
Place in oven on right side, top most shelf. Bake for 25 minutes.
Move to other side (DO NOT TURN…JUST SCOOT IT OVER) the bread and bake for another 25 minutes.
Remove from oven and set to cool (15 minutes). Turn oven off.
Place on a cutting board and take a pic before your family (especially Husband Unit) start carving and devouring it! 🙂
27 October 2017
Forest River Cherokee