Fall is here and pie pumpkins and butternut squash are ready for picking. The cool weather front that settled in the area this weekend encouraged us to start pulling a few of the vegetable beds, prepare some of the produce for the winter and do a bit of baking.
Saturday we harvested the last of the kale (about 20 pounds) and prepared it to be dried into kale chips and powder. The chips will will be packed into one pound bags for the fall and winter and the powder will be packaged for soups, stews and smoothies. We finished cleaning the kale by the end of the night and the dehydrator will be running for the next few days to dry the bounty.
Sunday we canned stewed tomatoes and bread and butter pickles from the veggies pulled from one of the back gardens. While I was waiting for the jars to process I spent some time making a pumpkin zucchini spice bread ans pumpkin spice cinnamon buns to use some of the pie pumpkins and ball zucchini that grew so well this year.
Pumpkin Zucchini Spice Bread
- 1 1/2 cups white wholewheat flour
- 1 1/2 cups all purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 3 eggs
- 1 cup pumpkin puree or butternut squash
- 1/2 cup honey
- 1/2 cup coconut oil
- 1 tbs vanilla extract
- 2 cups shredded zucchini
- 1/2 cup chopped pecans
- Preheat the oven to 350 degrees.
- Coat a 9″ x 5″ loaf pan with cooking spray
- In a large bowl, combine the flours, cinnamon, nutmeg, cloves, salt, baking powder and baking soda.
- In a medium bowl, whisk together the eggs, pumpkin, honey, coconut oil and vanilla until light and fluffy. Stir in the zucchini.
- Add flour mixture and stir until well combined.
- Fold in pecans.
- Pour mixture into prepared plan.
- Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
Pumpkin Spice Cinnamon Buns
- 2 1/4 tsp fast-acting active dry yeast
- 1 1/4 cups white wholewheat flour
- 2 cups all purpose flour
- 1 tsp salt
- 1 tbs honey
- 1 tsp pumpkin pie spice
- 2/3 cup warm plant based milk (120 degrees)
- 1 tbs coconut oil
- 1 egg
- 3/4 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped pecans or walnuts
- 1/4 cup rasins
- 2 tbs earth balance butter
- In a large bowl, stir yeast, white wholewheat flour, 1 cup of all purpose flour, pumpkin pie spice, salt together.
- In a small bowl, mix honey, pumpkin, butter, plant based milk and egg together.
- Pour pumpkin mixture into dry ingredients ans stir until well blended.
- Pour the remaining cup of all-purpose flour onto the work surface and pour out the dough mixture on top of the flour.
- Kneed the flour into the dough mixture until it is used up and it is smooth and elastic.
- Put the dough in a bowl and cover with a towel or plastic wrap/ Let rise until doubled, about an hour.
- Combine the brown sugar, cinnamon, chopped nuts and raisins in a small bowl and set aside.
- Transfer the risen dough to the work surface, and roll it into a 16″ x 12″ rectangle.
- Spread the softened butter over the dough and sprinkle with the sugar mixture.
- Roll the dough into a log the long way. Cut the roll into even slices (9-12).
- Place slices into a prepared baking pan. Cover pan and let rolls rise until almost doubled (about 45 minutes).
- Bake in a 350 degree oven for about 30-40 minutes until they turn golden brown on the top.
- Remove from oven and let cool about 15 minutes before serving.