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Isn’t That Just Pumpkin

Written by Amy Snyder | September 25, 2007

Pumpkin BreadWhen you read the title of this post, you might have been worried that I would tell some mushy story—maybe about an ex-boyfriend I referred to as pumpkin—but don’t worry. I’m cheesy, but not that cheesy. As I promised yesterday, I am going to share more on pumpkin bread today.

The bread’s subtle flavors were the perfect backdrop for yesterday’s figs poached in port, but there are many other uses for pumpkins. They can be roasted, puréed, used as a main ingredient in beer or a latte, or smashed on Halloween (I’m kidding!), but none of these is quite as comforting as using the fruit in baked goods. To me, this method seems to mellow the pumpkin flavor, allowing the spices to really shine.

This pumpkin bread can stand on its own—the lone pumpkin in the patch—with only a dollop of vegan cream cheese on top, or can be used in stuffing or as a foundation for desserts. If you’re using fresh pumpkin, be sure to save the seeds for roasting. Simply toss the roasted seeds with melted Earth Balance, and then you can season them, like, a million different ways—the possibilities are endless.

A few out-of-the-ordinary pumpkin recipes I’ve stumbled upon are Pumpkin Curry, Sicilian Sweet and Sour Pumpkin—which can easily be veganized—and Pumpkin Chocolate-Chip Squares. Do you have a unique pumpkin recipe to share, too, pumpkin?

Pumpkin Bread
1 1/2 cups flour
1/2 tsp. salt
1 cup sugar
1 tsp. baking soda
1 cup pumpkin purée
1/2 cup vegetable oil
Egg replacer equivalent to 2 eggs
1/4 cup water
1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves

  • Preheat the oven to 350°F.
  • Sift together the flour, salt, sugar, and baking soda in a large bowl. Set aside.
  • In a separate bowl, combine the pumpkin, oil, egg replacer, water, and spices.
  • Pour into the dry ingredients and mix until just combined.
  • Pour into a greased 9- x 5- x 3-inch loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Remove from the pan and let cool on a rack.
  • Keep wrapped in the refrigerator.

Makes 8 servings

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  • wilma wright says:

    hi mindy,
    I tried this last thanksgiving and it was great. It’s neo-classical thanksgiving dressing with apricots and prunes stuffed ina whole pumpkin. That’s the recipe name on the computer. Hope you like it.

  • Mindy says:

    Thanks a million, Mylie!!! I can’t wait to make it this weekend!

  • Jaclyn says:

    MMM Pumpkin!

    Whole Foods has this awesome vegan pumpkin mousse! I’m sure its easy to make (tofu and pumpkin and a few spices), but nothing beats buying it!

    Last year for the Thanksgiving potluck at work, I ordered the vegan pumpkin mousse stuffed in a pumpkin. I labeled it as Vegan Pumpkin mousse so people would know its vegan. Everyone ate it and loved it!!

  • Sharada says:

    Thanks for the recipe! I made it this weekend, and it is sooooo good. I will for sure make it again.

  • Mylie says:

    Hi Mindy, you wanted my recipe for stuffed pumpkin, so here ya go! You may need to add more or less of some of these things (i just guestimated the best i could) :).

    Stuffed Pumpkin

    1 medium sized pumpkin (maybe like 4-5 lbs at the largest)
    2 to 3 cups rice, cooked (mix of brown with wild rice is best)
    2 cups crumbled dry vegan corn bread (you can use a different bread)
    1 cup chopped celery
    1 yellow onion, chopped
    1 small granny smith apple chopped (optional)
    1 cup pecans
    Herbs: Sage and Thyme to taste
    1 to 2 cups vegetable broth
    1/4 to 1/2 cup margarine, melted
    salt and pepper to taste

    Cut pumpkin top off to make a lid and remove seeds and stringy pulp stuff. Mix all dry ingredients in a bowl. Start adding broth and melted margarine and a pinch of salt and pepper. Only add enough broth to make the bread moist. Once its all combined taste to see if you need to add more salt and pepper. Once flavor seems good, start filling your pumpkin loosely. Before putting into the oven, replace the pumpkin top (you may have to trim down the stem to get it to fit in your oven). Bake the stuffed pumpkin on a cookie sheet (oiled lightly) for about an hour at 350 degrees. You may need to bake it longer, but you will know when it is done by pricking it with a knife (test it like you would a baked potato, when the pumpkin is tender and able to be scooped out, its ready).

    I always serve the pumpkin on a platter with extra dressing around the outside. You can also make it really pretty by adding more pecans around the outside and fresh cranberries if you have them or sprigs of fresh rosemary. When you go to serve this, you can scoop it out with some of the pumpkin “meat.” Again, is a much lovelier centerpiece than a dead bird.

  • Kelli says:

    I use canned or cooked pumpkin as an egg replacement in brownies–makes them fudgy and adds vitamins and beta carotene. Plus, non-vegans can’t tell the difference! Just use a dollop the size of a chicken ovum.

    Mmm . . . I think pumpkin pancakes for breakfast are in order!

  • Donna Lenhart says:

    I love pumpkins! In the fall, our house is laden with all kinds; and some that I display on the hearth last until the following fall.

    The stuffing recipe sounds wonderful, as does the bread and pumpkin chocolate-chip squares.

    Let’s hear it for this sunny, versatile vegetable!

  • Mindy says:

    Um… did some one say “a giant baked pumpkin stuffed with dressing”? Mylie that sounds fantastic!!!! Do you have a recipe for that?

  • urban vegan says:


  • Marta says:

    I would just like to say that my mouth is watering thinking about the bread and stuffing. Looks like I need to go buy some pumpkin!

  • Mylie says:

    Yay Pumpkin! Pumpkin is the most amazing food on the planet. I mean, what else can you make into a pie or a soup or a decoration?! 🙂 And seriously, a giant baked pumpkin stuffed with dressing is so much lovlier on your Thanksgiving table than a dead bird with dressing in his hollow body cavity. ewww.