3…2…1…Let the pumpkin recipes commence!
15 ounces puréed pumpkin (or use freshly pureed pumpkin)
2/3 cup canola oil
1/3 cup unsweetened applesauce
2/3 cup water
2 1/3 cups whole wheat flour
1 cup organic rolled oats (save 1 teaspoon for sprinkling on top)
1 2/3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon ground cloves
- Preheat the oven to 350°F.
- Lightly apply cooking spray to two loaf pans.
- Place the pumpkin, eggs, oil, applesauce, and water in a large mixing bowl. Blend it together using a hand mixer until creamy.
- Mix the flour, oats, sugar, baking soda, and spices in a smaller mixing bowl.
- Add the dry ingredients into the wet, and using a spoon, mix thoroughly until smooth. Pour half the batter into each greased pan. Sprinkle the tops with rolled oats.
- Bake for 45 to 60 minutes or until a toothpick inserted comes out dry. Allow to cool in the pans before removing.
- Try this honey glaze on top for a sweeter treat!
Enjoy! John 6:35
Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.
Recipe post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Recipe courtesy of Pop Sugar and Photo courtesy of Fine Cooking. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.