MORE pumpkin + an explanation?

As if consuming a ton of pumpkin during fall needed another explanation than that it’s delicious and in season… Myeah, but since I aim to include some scientific reasons in this blog that explain why certain foods are good for you, I’m quickly going to say a few words about pumpkin before urging you to go create something in the kitchen with it.

In plants there are some substances that are referred to as phytochemicals (antioxidants is an example of those), that have various beneficial properties (aka they have a beneficial effects on various physiological pathways, depending on the source). Most commonly, these substances are thought to be able to affect the risk and development of CVD, cancer, and other chronic diseases related to the metabolic syndrome.
A study published in the Journal of Medicinal Food (2007) found that pumpkin contains a bunch of these magical phytochemicals, and that the enzymes that are involved in the metabolism of starch and other components of pumpkin are not as active upon consumption (I suspect because of the dietary fiber content), which means that glucose absorption (end product of the breaking down of any carb) is both slower and incomplete, which in turn means that your blood sugar levels are kept in check and we’re all happy and healthy.

That was the very, very brief explanation. I’m just too excited for you to make this pumpkin bread. I feel bad for cheating on banana bread… But not really. Locally grown pumpkin > bananas imported from far, far away.

Peaceful pumpkin bread!

Preheat oven to 180C and prepare a bread loaf pan. Also make sure you have home made pumpkin puree on hand! Simply cut up a pumpkin and bake it until soft, then peel with a potato peeler and put in the food processor with some water.

In a bowl, mix:
4 dl whole wheat flour
1 dl oats
2 dl brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
a pinch of freshly grated nutmeg

In a separate bowl, mix:
250 ml pumpkin puree
100 ml oil
3 tbsp maple syrup/agave
about 3 tbsp water

Mix wet & dry ingredients. If not combining, add more water. If combining and batter-like, add more flour. The batter is supposed to be super thick, like cookie dough almost. Add 1 dl of pumpkin seeds, and transfer to pan. Sprinkle with more pumpkin seeds and brown sugar, and bake for 45-50 minutes. Make sure a toothpick comes out practically clean or you’ll have wet pumpkin bread…

AAAAAH!

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