It seems a bit crazy to be writing about pumpkin bread today. After all, right now it's in the low 80s here in New York. But, well, we know that this probably won't be the case for too long!
And speaking of before too long, I'll be back in ol' Mambo 64 stomping ground--at Broken Bow Brewery--on November 10th from 6 to 8, with my old friends, talking about using their fabulous beer to make some treats! (Please contact me for info on signing up for that class...it's filling up fast!)
So last Saturday, as some of you know, I had the great pleasure of being at the New Rochelle Grand Market Farmer's Market, where I shared some of my fresh-baked pumpkin (kabocha) bread. Kabocha, pumpkin's cousin, is sweet and moist, with has dark green skin, and orange flesh that is slightly sweeter than pumpkin (and with more of a chestnut-like consistency). I have to say, that this is so moist, it's more like a bread pudding. Luscious, spiced, and sweet--though not overwhelmingly so--this is as delightful as a breakfast treat, as it is for a snack, or dessert. The key, I discovered, is baking (roasting) the kabocha separately, and then puréeing it. The result is totally worth the time! (And yes, my friends, I will share that slightly sparky (thanks to cayenne pepper) pumpkin soup, too. Maybe next time?!) Would love to hear how you like this one!
|One of the Loaves!|
|Sample Kabocha Bread--See those Raisins?|
|With Peppe--showing off--at the Farmer's Market!|