Pumpkin Cornbread

A view of the original cattle rancher's mansion The Manor House in our Colorado foothill valley.  We average an elevation of 6,000 feet (1828.8 m) in our valley so fall color fades quickly and our first snowfalls arrive early.  We've already had two snowstorms, but both melted quickly under our usual sunny skies.

Most of the leaves have fallen from our trees and the deer have been enjoying eating them! We often leave a pile of leaves in a rocky part of our yard as we've noticed the deer will dig through the winter snow to find them.  

As I promised in my last post here is the recipe, shared with me by a friend, for a variation of a sweet pumpkin loaf cake made with cornmeal and coconut.  It is moist and delicious!

 Pumpkin Cornbread --- Pan de Maize y Calabaza Bread

Oven - 350 degrees.

Grease and flour a loaf pan.

In a bowl, whisk together:

1/2 cup oil

1 cup sugar

1 cup pumpkin

3/4 cup coconut milk

2 eggs

1 teaspoon vanilla extract

In another bowl, whisk together:

1 cup flour

1/2 cup cornmeal

1 1/2 teaspoons baking powder

generous 1/2 teaspoon nutmeg

generous 1/2 teaspoon allspice

1/2 teaspoon salt

Blend both mixtures. Pour into the loaf pan.

Bake until done, about 45 minutes or so.

I roasted and pureed pie pumpkins to make my own puree which I froze in one-cup measurements. I've used it for my favorite pumpkin bread and the recipe I shared above.  

"In November, the earth is growing quiet. It is making its bed, a winter bed for flowers and small creatures. The bed is white and silent, and much life can hide beneath its blankets." 

~ Cynthia Rylant

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