1 medium-large pumpkin (roughly 1 cup of puree)
1 3/4 cups whole wheat pastry flour
1/2 cup of honey
1/2 cup of olive oil
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon of ginger powder
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup of hot water
Optional: raw sugar for sprinkling
Step 1.) Make a pumpkin puree. To start, clean, cut open and deseed the pumpkin, scooping out all the insides. Cut into chunks small enough to fit in a steamer basket or pot. Steam for about 20 – 25 minutes, until a toothpick can easily pierce the skin. Add water while steaming as needed. When done, let cool and cut off the skin. Puree the remaining pumpkin meat, and voila, pumpkin puree!
Step 2.) The rest of this recipe is rather easy. Preheat your oven to 325 degrees and grease a 9×5 inch loaf pan. In a large bowl mix oil and honey together; add the eggs, and beat well into the mix.
Stir in the pumpkin puree, vanilla, ginger and spices. Mix this well, and then gently and slowly stir in the flour, just until mixed. You don’t want to over mix here or it will become too dry and harden.
In another small bowl mix the baking soda with hot water and add to the batter, mixing in the same slow and gentle manner.
Spread batter evenly in the loaf pan and sprinkle with a little cinnamon. Bake for about an hour. Check to see if it is done by inserting a toothpick in several spots in the middle. It should come out clean when done. Sprinkle with raw sugar (optional) and allow to cool on a rack before slicing.
