Pumpkin & Pomegranate

Right before Halloween I headed over to a nearby produce market to check out their pumpkin selection. Obviously I love pumpkins, and to my delight they had my FAVORITE variety! The Fairytale pumpkin. This baby is a French variety and was the inspiration for Cinderella’s coach. I love it so much I keep pondering a pumpkin tattoo. I was quite ecstatic when I saw a big pile of them at the produce market. I quickly grabbed the biggest one I could lift and walked away with a 42 pounder. I will not let this darling go to waste. I have already planned pies, breads, and for a friend…pumpkin empanadas. Matt told me I should name it, but I don’t name things I eat. I do photograph them though.

Is it not a work of art?

I haven’t cooked it up yet, but that will be happening this weekend. For the pumpkin bread here I cut open a sugar pie pumpkin, removed the seeds, and baked it in a 400° F. oven for about 30 minutes. I then scooped out the meat and put it in a strainer to drain out the liquid. Then I went to work on mashing it. You can also blend it, but I couldn’t be bothered (another thing to clean). I am fairly certain that one rib of pumpkin will make an entire pie, so there will be plenty of pumpkin in my freezer this winter. Hopefully there will be pumpkin curry up next!

I do apologize for my lack of posting on fellow bloggers’ blogs. I haven’t been reading any blogs lately as I have been consumed with other things in my life. One of the biggest things is my Etsy store which will be up and running soon. I will be selling my art there and I am really really excited about it. As soon as it is put together I will get a link here on my blog to it. I have also been doing a lot of reading, been going out to more shows, and really just getting out there into life. I do have a recipe backlog so that is also something to look forward to. Hope you are all doing well! It is rainy in Seattle today and all I want to do is cozy up with a hot toddy and watch movies by the fire!

Cranberry-Walnut Pumpkin Bread

Ingredients:

• 2 C. Quinoa Flour
• 1 C. Garbanzo bean Flour
• 2 tsp. bakind Soda
• 1/2 tsp. Sea Salt
• 1 T Pumpkin Pie Spice
• 1 T Stevia Powder
• 1 1/3 C. Puréed Pumpkin
• 1 C. Fig Preserves
• 3 Pastured or backyard Eggs
• 1/2 C. Olive Oil
• 1 tsp. Vanilla Extract
• 1 C. Cranberries
• 3/4 C. Chopped Walnuts

Method:

1. Preheat oven to 350° F.
2. In a large bowl, sift together all the dry ingredients. Set aside.
3. In a smaller bowl, whisk together the pumpkin, fig preserves, eggs, oil, and vanilla.
4. Combine the wet and dry ingredients and then fold in the cranberries and walnuts.
5. Pour batter into a large loaf pan and bake for 55-60 minutes.
6. Let cool on wire rack.