Yummy Pumpkin Bread

Pumpkin parade in Central Park, New York

Pumpkins are plentiful now and there are plenty of good reasons for eating them.  First of all, this darker-fleshed member of winter squash is loaded with carotenoids—the deeper the color, the richer the concentration.  Carotenoids are powerful anti-oxidants that have been shown to be protective against cardiovascular disease, stroke, and many cancers.

Pumpkin is also a good source of B vitamins, vitamin C, potassium, and fiber.  This nutrient-rich vegetable helps regulate blood sugar balance, decrease inflammation, and boost immune function.

And, don’t forget about the seeds! Pumpkin seeds contain a variety of minerals, essential fatty acids, and phytosterols (including, beta-sitosterol, which has been shown to support prostate health).

Need another reason for adding pumpkin to your diet?  How about this yummy pumpkin bread recipe, given to me by a dear friend.  I look forward to making it every fall, and I hope you will too.  Enjoy!

Pumpkin Bread

Makes 2 loaves

4 eggs, lightly beaten

2/3 cup water

1 cup canola oil

15 oz. canned pumpkin (or 2 cups puréed pumpkin; see note below)

1 tsp. vanilla

2 cups sugar

3½ cups whole wheat flour

1 tsp. salt

2 tsp. baking soda

1 tsp. ground cloves

1 tsp. nutmeg

4 tsp. cinnamon

½ cup walnuts, chopped

½ cup bittersweet chocolate chips

Add pumpkin, water, oil and vanilla to beaten eggs.

Mix together sugar, flour, salt, soda & spices.

Add to pumpkin mixture and stir until blended.

Stir in walnuts and chocolate chips.

Pour into 2 greased 5 x 9 loaf pans and bake at 350° for 50-60 minutes.

Note: You can use fresh pumpkin for this recipe.  Cut raw, peeled pumpkin meat into chunks and steam until the pumpkin is very tender, about 10-15 minutes.  Let cool and then purée in food processor.