Thanksgiving isn’t really a thing here in Taiwan so we’re not doing much to mark it this year. I did, however, buy some smoked turkey lunchmeat which we’ve been having on sandwiches and I also bought a giant can of Libby’s pureed pumpkin which I have been slowly working through. The first thing I made with the pumpkin was a loaf of pumpkin bread which turned out to be really good. A bonus is that it is made with olive oil, so healthy-ish.
Olive Oil Pumpkin Bread (from Fine Cooking, Oct/Nov 2011 issue)
3/4 cup whole wheat flour
2/3 cup all purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
2 large eggs
1 cup pumpkin puree
1/2 cup brown sugar
1/3 cup olive oil
1/3 cup honey
2 TBS unsalted pumpkin seeds
Preheat oven to 350 F. Spray a 9×5 inch loaf pan with cooking spray.
1. In a medium bowl, whisk together the flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet ingredients and stir.
2. Pour batter into loaf pan and sprinkle top with pumpkin seeds.
3. Bake for 40-45 mins. If it looks as though the top is browning too quickly, place a piece of aluminum foil over it and continue baking until done.
4. Cool and enjoy.
(Fern sat and watched from her favorite spot as I baked this).
Apart from this bread, we will also be enjoying a harvest of Taiwan fruits today.
I hope you have a Happy Thanksgiving!