We recently returned from what I called a Connections Tour, visiting High School friends around the province. Gracie’s tour name was Couch Surfer lol. We had a great time catching up, reminiscing about memories, and looking at our fabulous yearbook pictures – and the hairdos – haha. No one was carrying a cell phone that’s for sure, but there were a lot of mischievous pranks and creative human imaginations. What a great time we had!
As our lives continue to wind and grow, searching for the light, the passion, the purpose – they intertwine with other individuals who we resonate with – and a beautiful story unfolds. If you are a gardener, you can see the mirroring between our lives and the growth of a pumpkin; a green stem exploring Mother Earth in every direction, overcoming obstacles, tenaciously moving outwards, and bearing fruit.
Pumpkins are a gorgeous sign of the arrival of Autumn. Puree is easily made by putting sections of your pumpkin or jack o’ lantern on a cookie sheet and putting it on medium-low heat in the oven until the inside softens. Just scoop the puree into containers or freezer bags, and you can use the 100% pure puree for all kinds of recipes, including Pumpkin Soup. Absolutely delicious! Pumpkin is so healthy and it is full of Vitamin A that supports our bodies overall.
Here is our favourite Pumpkin Loaf recipe. It is very versatile, and at the end, you can add any of your preferred add-ins, such as: dried cranberries, pecans, walnuts, chocolate chips, etc. It is perfect for a school snack with slices of apple or at home with a cup of tea or coffee. I hope you like it as much as we do.
Pumpkin Loaf (all products available at Sharyn’s Pantry)
Ingredients
2 c. organic stone ground 1847 Daily Grind (all purpose) flour
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. baking powder
½ tsp. sea salt
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ c. butter, softened
1 c. turbinado sugar or organic fine sugar
1 c. pumpkin puree
½ c sour cream or plain yogourt
2 large eggs
1 tsp. pure vanilla extract
Instructions
Preheat oven to 350 degrees and line a 9×5 inch loaf pan with parchment paper.
In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.In a separate large bowl using a mixer, mix butter, sugar, puree, sour cream/yogourt, eggs, and vanilla.
Gradually add dry ingredients to wet ingredients until just combined. Transfer batter to pan.
Bake until a toothpick inserted into the center of the loaf comes out clean, 50 minutes to one hour.
Wishing you a joyous autumn!
All the best,
Roxanne
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