Chronicles of Less Urban Living, Fresh from In the Night Farm

Pumpkin Spoonbread Mini-Loaf

This is one of those “special” meals for me — too high in carbohydrate for frequent consumption, but a tasty start to a busy weekend day on the farm. The recipe as written will run you about 65g carbs, but you can knock that down to 35 by eliminating the raisins. Or, split the loaf with someone you love and serve it with eggs and bacon on the side.

I call this “spoonbread” because it has a consistency somewhere between pudding and sweet bread, not unlike the cornmeal-based dish from down south. This dish is sweet, though, instead of savory, and is excellent topped with butter or coconut cream.

Pumpkin Spoonbread Mini-Loaf

1 cup canned pumpkin puree (not pumpkin pie mix)
1/2 cup powdered, unsweetened, dessicated coconut
1 egg, beaten
1/2 tsp vanilla extract
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/8 tsp salt
1/4 cup raisins (not packed)
1/4 cup walnuts
1/4 cup flaked, unsweetened coconut (optional, for garnish)

Pre-heat oven (a toaster oven is perfect!) to 425 degrees. Combine first 9 ingredients (pumpkin through salt) in small bowl and mix well; add raisins and walnuts and stir to combine. Pour batter into greased mini-loaf pan. Sprinkle top with coconut flakes, if desired. Bake 60-75 minutes. Cooking time will vary depending on oven, and you may wish to cover the top with foil to prevent over-toasting of the coconut, particulary if using a toaster oven. Spoon finished loaf onto plates or into bowls and enjoy! Makes 1 mini-loaf.

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2 responses

  1. Cant wait to try this!

    March 7, 2010 at 10:02 pm

  2. Enjoy!

    April 6, 2010 at 8:09 am

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