Pumpkins - More Than Just Seasonal Decoration

Did you know that the majority of pumpkins are harvested during the month of October? This might explain why one of our very favorite autumn rituals is to gather pumpkins both in and outside our house as festive Halloween and Thanksgiving decorations. While pumpkins make fabulous decorations we sometimes forget that what is inside a pumpkin is even more spectacular than what is on the outside. In fact, one cup of pumpkin contains more potassium than a medium banana and more vitamin A than a cup of carrots? Pumpkin is also believed to protect against cancer and because it contains lutein and ziazanthin, it promotes good eye health and guards against macular degeneration. So the next time you’re elbow deep inside a pumpkin, stop and think about how you can also enjoy its healthful insides.

One of my favorite ways to bring the smells, flavors and colors of fall into our house is with this freshly baked Pumpkin Streusel Bread recipe I’ve been using for many years now. With aromatic spices like cinnamon, nutmeg and cloves, you feel like your senses are being wrapped up in your favorite wool sweater while this bread bakes to a beautiful burnt orange brown – reminiscent of a late fall leaf floating, carefree, to the ground.

Pumpkin Streusel Bread
Adapted from Cooking Light
16 Servings

Topping

• chopped pecans or walnuts
• 2 T sugar
• 1 ½ T chilled butter cut into small cubes
• ¼ t cinnamon

Bread

• 2 cups whole wheat pastry flour or if you prefer, all-purpose white flour
• ½ cup sugar
• ½ cup raisins
• 1 t baking soda
• 1 t salt
• ½ t each of cinnamon, cloves and nutmeg
• 1 cup canned pumpkin
• ½ cup plain or vanilla low-fat yogurt
• ½ cup of honey
• ¼ cup of canola oil
• 1 t vanilla extract
• 2 large eggs

Preheat oven to 350. Spray a 9 x 5 loaf pan with cooking spray.

Combine all topping ingredients in small bowl. Use pastry cutter or tips of fingers to cut in butter until crumbs form.

Combine flour, sugar, raisins, baking soda, salt and all spices in large bowl; stir with whisk until combined; make well in center of flour mixture.

Combine pumpkin and remaining 5 ingredients in another small bowl. Add pumpkin mixture to well of flour mixture and stir until just moistened.

Spoon batter into prepared pan; sprinkle with topping. Bake for about 1 hour or until wooden pick inserted into middle comes out clean. Cool for 10 minutes on rack; remove from pan. Cool completely.

For those of us that want to enjoy the flavor and health benefits of pumpkin but without all the mess are in for a great surprise. Canned pumpkin is believed to be just as nutritious as the fresh stuff, but without all the mess – not to mention you can enjoy it all year round, not just in October.