I made a pumpkin-less version of this quick bread earlier in the year, but life is all things pumpkin these days so I had to squeeze in pumpkin this time. I also used leeks in place of most of the chives called for in the original recipe because our chives are looking a little droopy after last week's snow storm (the second of the season! but as usual it has already melted).
Ingredients:
1 c. all purpose flour
3/4 c. whole wheat flour
1 T baking powder
3/4 t. salt
1/2 t. red pepper
- - -
3 eggs
1 c. pumpkin puree
1/4 c. water
1/2 c. olive oil
- - -
4 oz. grated cheddar
2 oz. cubed cheddar
1/2 c. leek, thinly sliced
2 T. chives, minced
3 cloves garlic, minced
Preheat oven to 350 F. Mix together the dry stuff. Mix together the wet stuff. Mix the dry and wet together. Fold in the cheddar, leeks, chives, and garlic. Pour into a greased 5x9 loaf pan and bake for 40 minutes.
I'm so glad to see a baked pumpkin recipe that's actually savory instead of sweet. Garlic and pumpkin, together at last. :)
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