Seminole pumpkins, which grow throughout South Florida, taste like a sweeter version of butternut squash. Use them for any recipes calling for pumpkin. This recipe uses applesauce instead of oil to make it healthier.
Ingredients
- 1 Seminole pumpkin
- 1 cup unbleached flour
- 1 cup whole-wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 tablespoon vegetable oil
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- 1 teaspoon vanilla
- Raw sunflower kernels or pumpkin seeds (optional)
Instructions
To make pumpkin puree: Preheat oven to 350 degrees. Line a baking sheet with parchment. Cut pumpkin in half from top to bottom and scoop out seeds and stringy fiber. Place flesh side down on parchment and bake for 45-60 minutes until a knife is easily inserted and removed. Cool, then scoop out flesh and puree in food processor. You will need 1¾ cups for this recipe. Store in refrigerator for a week.
To make bread, preheat oven to 350 degrees. Spray 9x5-inch loaf pan with cooking spray. In a large bowl, whisk together flours, spices, salt, baking powder and baking soda. In another bowl, combine eggs, oil, applesauce, maple syrup and vanilla. Pour wet ingredients into dry and stir just until blended. Pour into loaf pan and sprinkle seeds on top, if desired. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool in pan on a rack for 15 minutes, then turn out on rack to cool completely.
