November 25, 2020
by Mimi Holtz
1 Comment

Pumpkin Pear Bread with Honey


Here is your new favorite quickbread!  I made two loaves this morning — one with gluten free all purpose flour and the other with regular flour — and they both turned out so well!   Pears and pumpkin together are tasty and beautiful.  This  bread recipe uses  pumpkin pie spices that will make your home smell like Thanksgiving any day of the year.  Our family has been ‘gobbling” up this bread, and I’m ready to make a new batch right away.

pumpkins, cut open for roastingMy CSA box this week included 2 small pie pumpkins and some green pears, so I roasted the pumpkins and pureed the pulp. I peeled those pears, diced them up, and added them to the bread batter.   I used honey as the sweetener, but you could use maple syrup instead.  I thought about added pecans too, but decided to stick with the pears because my grandchildren aren’t fond of nuts yet.  Feel free to add nuts to yours!Jump to Recipe

roasting pumpkins

If you’ve never made your own pumpkin puree, it’s easy to do.  Just cut open the pumpkin,  remove the seeds and pulp,  then put the pumpkins pieces on an oiled cookie sheet and bake at 350 degrees for about 45 minutes, or until they are tender.  Let them cool,  scoop out the cooked pumpkin, and mash or blend in a food processor until smooth.  I stored my pureed pumpkin in the fridge overnight,  but you can also freeze it in a ziplock baggy if you’re not ready to use it yet.

Pumpkin Pear Bread wtih Honey

Use canned pumpkin or make your own pumpkin puree for this tasty quickbread that will make your kitchen smell like Thanksgiving!
Prep Time30 mins
Cook Time50 mins
Course: Quick Bread
Servings: 2 loaves

Ingredients

  • 1 cup olive oil or vegetable oil
  • 1 cup honey
  • 4 large eggs
  • 3 cups pumpkin puree or canned pumpkin
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 4 cups all purpose flour use regular or gluten free flour (I used Bob's Red Mill 1 to 1 Gluten Free Flour)
  • 2 tsp baking soda
  • 2 cups diced fresh pears or use apples, nuts, raisins, choc chips, etc.

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray 2 loaf pans with non-stick cooking spray or olive oil spray.
  • In the bowl of an electric mixer(or large mixing bowl) mix (or whisk) together the oil, honey, eggs, vanilla, and pumpkin puree.
  • Add the flour, salt, and baking soda, mixing (or whisking) to combine.
  • Fold in the diced fresh pears or apples.
  • Pour the batter into the prepared loaf pans.
  • Bake until the bread is golden brown and a wooden toothpick comes out clean when inserted into the center of the loaf, about 45-50 minutes.
  • Remove the bread from the oven and place on a wire rack to cool about 10 minutes. Carefully turn the bread out of the pan and allow to fully cool on the wire rack. Serve when completely cool.

Notes

Pumpkin Pear Quickbread with Honey
Summer Squash Cinnamon Swirl Coffee Cake

August 13, 2020
by Mimi Holtz
2 Comments

Summer Squash Cinnamon Swirl Coffee Cake

 

Summer Squash Cinnamon Swirl Coffee Cake

Treats with Summer Squash

When I planted our summer squash,  I made sure to do two yellow squash plants:  a crooked neck and a yellow zucchini.  I knew only one green zucchini plant would be enough.  I didn’t realize that the yellow squash would grow faster than the green ones!   So here is a recipe for a “not too sweet” coffee cake to use up that extra summer squash from the garden. Continue Reading →

August 12, 2020
by Mimi Holtz
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Italian Sausage Bake with Summer Squash or Zucchini Zoodles


Zoodles with Italian meat sauce

Summer Squash or Zucchini  Family Favorite

Are you looking for a recipe to use all that summer squash or zucchini from the garden that your family will  ask you to make again and again? Here it is!  I have made this twice in the last week to rave reviews.  It tastes like sausage pizza but with healthy spiralized squash noodles (“zoodles”) instead of the bread.  I wanted to call it “lasagna” but you can’t cut it into squares like lasagna, and there’s no ricotta layer.  The broth is so tasty that my family has been eating it in bowls so they can sip the last of the luscious juicy goodness.  (scroll down for recipe) Continue Reading →

June 10, 2020
by Mimi Holtz
0 comments

An Interview with Courtney Kilian, Author of Journaling Through Uncertainty

Journaling Through Uncertainty book cover

A Different Kind of Post

If you have ever thought you might want to be a writer, this post is for you.  What makes a writer?  Someone who writes! When life gets chaotic and we need to live each day despite difficult challenges,  journaling can be a way to  preserve our memories and find a pathway to balance during difficult times.  How to begin?  Read on!

Journaling Through Uncertainty

A new book called “Journaling Through Uncertainty” by Courtney Kilian offers a guide to beginning the process of journaling  for those who are just beginning,  or for experienced journalists who need a nudge in a new direction.  The author is a well-qualifed and experienced teacher who brings her broad experience to offer tools for inspiring confidence in uncertainty,  strength in difficulty, and balance for joyful living.
Today I’m sharing an interview with Courtney Kilian, who did what many of us wish to do: wrote a book to share how journaling has made a difference in her life,  and to inspire others to use journaling during difficult times.

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