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.
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