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Prairie Flavors


Baking with Pumpkin F


By Laura Araujo By Laura Araujo


all is my favorite season. I love the colorful trees, the chill in the night air and, of course, pumpkins. Pumpkins come in different varieties, but the type I use for cooking is the sugar pumpkin. A small to medium-sized pumpkin available in many grocery


stores—often at a bargain of a price, the sugar pumpkin is a type of winter squash that is interchangeable with butternut or acorn squash in recipes. Larger jack-o’-lantern pumpkins are actually gourds and are not preferred for cooking. Pumpkin is a versatile ingredient that can be used in both savory and


sweet recipes. Each fall, I process several sugar pumpkins and freeze the puree for baking and cooking. (See instructions in Oklahoma Living’s digital edition.) This fall, think beyond pie when baking with pumpkin. Pumpkin streu-


Pumpkin Pudding Cake Photos by Laura Araujo


If viewing our digital edition, click here to view other delicious pumpkin recipes. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


sel bread is a moist bread with a decadent topping. (For a bit of a healthy makeover substitute ¼ cup melted coconut oil and ¼ cup applesauce for the melted butter in the batter). Pumpkin Pudding Cake is similar to Fudge Pudding Cake, but with fall spices, crunchy pecans, and a gooey caramel sauce. And what is more fall-like than cakey pumpkin donuts with a sweet glaze? For Pumpkin Spice Cookies and instructions on making homemade pumpkin puree, visit Oklahoma Living’s digital edi- tion at www.ok-living.coop.


Pumpkin Streusel Bread Yields 1 loaf


For the bread:


1 cup pumpkin puree ½ cup butter, melted 1 ¼ cups packed brown sugar 2 eggs


1 ½ cups all-purpose fl our ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt


1 ½ teaspoons pumpkin pie spice


Pumpkin Streusel Bread


26


For the streusel topping: ¾ cups all-purpose fl our ¼ cup plus 2 tablespoons packed


brown sugar


Preheat the oven to 350°F. Grease and fl our a loaf pan. In a medium bowl, whisk together the pumpkin, butter, sugar and eggs. In a separate medium bowl whisk the dry ingredients together. Stir the dry ingredients into the wet in- gredients and mix until well combined. Transfer the mixture to the loaf pan. In a medium bowl, combine the topping ingredients and mix well. Crumble the streusel over top of the batter, lightly pushing it into the batter. Bake for 50 to 60 minutes, or until a toothpick in- serted into the center of the loaf comes out clean.


½ teaspoon pumpkin pie spice ¼ cup melted butter


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