It’s not often I even get tempted by anything “pumpkin” and as a native of Norway, I never understood Americans’ obsession with pumpkin flavored everything. Pumpkin spiced lattes, pumpkin muffins, pumpkin pie, pumpkin casserole, pumpkin pancakes, pumpkin ice cream, pumpkin cakes… the list goes on.

But as I had received two good looking pumpkins from my CSA share a couple of weeks ago that were just standing on my kitchen counter, I decided to make use of them other than turning them Halloween decorations.

First I started with making my own pumpkin puree, because honestly – every canned version I’ve ever bought tastes god-awful.  Bland, boring and everything I will not allow in my food. I will include a super simple recipe for it here as well, it will be so worth it!

I shared in a previous blog post that pumpkins weren’t traditionally very common or popular in Norway, until just the recent years when Norwegians have felt compelled to start celebrating Halloween, although that was never observed when I grew up in the 70s and 80s.   In 2011, 250 tons of pumpkin were sold, compared to 900 to 1,000 tons in 2014. So the trend is absolutely increasing.

You can also read more details about pumpkins in Norway and get a recipe for vegan pumpkin spiced cookies that have previously passed my taste test here.

 Why eat pumpkin after all? A few reasons:

1. It’s healthy, and provides only about 12 calories per 100 grams.  Pumpkin also contains a lot of fiber, which is great for the colon and the digestion.  It’s rich in vitamin A, which helps maintain good eye sight and healthy skin.

2.   There are tons of exciting varieties, like blue, red-orange, cinderella, cheese and ghost white. Check out this article for more info.

3. Pumpkin is super versatile, you can use them to make savory soups and stews, as well as in desserts and baked goods like the pumpkin bread I’m sharing with you today.

4.  You can bake it, saute it, puree it, boil it and pickle it! Endless ways to change up the texture and flavor.

5.  You can use the entire vegetable for so many things. The flesh can be used in savory and sweet dishes,  dry out the seeds and toast them, and add them to salads, soups, oatmeal, yogurts, etc. for a snack that can serve as a healthy fat source, and the actual skin can be carved out and used as a lantern for Halloween.

So are you convinced yet to give pumpkin a go? I don’t think Americans need a lot of convincing, but if you were even the slightest bit of a skeptic to this vegetable or to vegan baked goods, after you’ve tried this recipe you will be converted for life.  Big statement, I know, but I wholeheartedly believe this will be one of the best things you will make this fall!

With that, I wish you happy baking and a wonderful, flavorful fall period!

Streusel Crust
1/4 cup (half of 1 stick) vegan butter slightly softened
1/4 cup light brown sugar, packed
about 1/4 cup plus 2 tbsp all-purpose flour,
Bread
3/4 cup pumpkin puree (homemade – recipe below)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/3 cup coconut oil melted (you can sub vegetable or canola oil)
1/4 cup unsweetened almond milk or other plant based milk, at room temp
2 tablespoons maple syrup
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon allspice
3/4 teaspoon ground cloves
1/2  teaspoon ground nutmeg
1 tsp ground ginger
pinch salt, optional and to taste
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
Preheat oven to 375F.  Grease one 9-by-5-inch loaf pan  with oil or vegan butter and dust with a little flour.
For the Streusel Crust
In a medium bowl, combine butter, brown sugar, 1/4 cup flour, and toss with a fork until mixture combines and crumbs and clumps form. This is a moist streusel, but if yours seems very moist and is paste-like, add another 1 to 2 tablespoons flour, as needed to dry it out. Set aside.
For the Bread
In a large mixing bowl, combine all ingredients through nutmeg, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay.
Stir in the flour and baking powder until just combined, be careful not to overmix.
Pour the batter out into the prepared pan. Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps if necessary
Bake for about 40 to 44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely.
Slice bread with a serrated knife in a sawing motion, careful to not compress the loaf. Bread will keep airtight at room temperature for up to 1 week  wrapped in seran wrap and stored in a ziplock bag. Bread will keep airtight in the freezer for up to 6 months.