Potawatomi Pumpkin Bread Serves 8
“Pumpkin bread is a popular gift among the many Native American tribes in Oklahoma,” says Oden. “My grandmother, mother, aunts and I spent many holiday hours in the kitchen telling stories and harmonizing in the style of the Andrew Sisters as the spicy fragrance of our version of this bread filled the air.”
Prep Time: 20 minutes
Cooking Time: 1 Hour
1 1/2 cups organic, unbleached flour
1 1/2 cups mashed or purèed cooked pumpkin (canned may be used)
1/2 cup honey
2 eggs, beaten
1/2 cup melted unsalted butter
1 teaspoon baking powder
1 teaspoon spiceberry or allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup pecans or walnuts, chopped
1/2 cup dried cranberries
Whipped cream (optional)Advertisement
1. Preheat oven to 350°F. Combine flour, pumpkin, honey, butter, eggs, baking powder, spices and salt in a large mixing bowl. Stir just until combined; don’t overmix. Stir in nuts and cranberries.
2. Pour batter into a greased 6” x 9” bread pan. Bake approximately one hour or until toothpick inserted in center comes out clean. Remove loaf from pan and let cool on a baking rack. Loaf can be tightly wrapped in plastic or foil and frozen or refrigerated. Top with dollop of whipped cream if desired.
