It is fall and time for all things roasted and baked.  This recipe uses both techniques if you like but you can also take the easy way out as well. For this Pumpkin Loaf I used a pie pumpkin that I had roasted and mashed. It probably doesn’t add that much flavour but it does give you that feeling of accomplishment especially when you grew the pumpkin yourself!

This was my first summer trying to grow pumpkin and it was definitely an experience.  The one plant had so many huge flowers on it I was so excited that I was going to have a bumper crop.  But that wasn’t to be.  Just as the flower would start to turn to fruit something would come and eat it up.  One lone flower actually produced a pumpkin and so the recipe I used it for had to be extra special.

Pumpkin Loaf was the recipe of choice.  It has lots of deep spices and not a whole lot of sweetness and a whole lot less calories than pumpkin pie! Plus it is so easy.

So if you happen to have a pie pumpkin roast it up and mash it or on your next trip to the grocery store pick up a can of pumpkin puree and whip up this recipe.  You won’t regret it…probably best to buy 2 cans.