Unless you buy it cut into pieces, even the smallest pumpkin is large for a small family for one meal. Making one recipe with a whole pumpkin may sound good, but you wouldn’t want your kid to get fed up with eating the same meal, which may end up with a kind of disgust for that particular food. My solution for this situation is making different things with the same actor, which is pumpkin in this recipe. I first made no bake pumpkin tiramisu, then comes this moist pumpkin bread with greens, and the next one is pumpkin salad and finally I’m planning to make pumpkin soup.
Pumpkin has a lot of vitamins and minerals making it an invaluable ingredient for your recipes. It is usually associated with dessert recipes, but it is also great for pastries and snacks. I usually bake this moist pumpkin bread with greens for breakfasts. Don’t you think it is better to use this bread to spread your butter or honey than to use a standard dry bread?
We, the parents, like it with butter, and our son spreads a lot of honey on it (no surprise!). Actually, you can have it as a snack anytime you feel hungry with a cup of coffee, coke or orange juice.
This is an easy pumpkin bread recipe, but there are a few tips to follow when you make the bread. First of all, after you grate the pumpkin and zucchini, it is important to wait for about 30 minutes to let them become juicy and then to squeeze out the extra liquid. You can prepare the other ingredients while they are resting. The second thing is that, we like it wet inside, but if you like a drier texture, you can simply put more flour into your mixture. Finally, you can substitute one cup of pumpkin with something different like a cup of carrot or potato.
This is not a gluten free recipe, but there is just one thing you should do to make it a gluten free pumpkin bread recipe: Just substitute the wheat flour with corn flour. Made with wheat or corn flour, eaten for breakfast or as a snack, it is a really healthy and delicious bread idea for your kitchen meals.