Today, the bugs and I went to a pumpkin patch. They were able to have lots of fun with their homeschooled friends. We all met up and enjoyed the nice weather, a hay ride and a picnic lunch. They were able to pick a pumpkin out of the pumpkin patch to bring home with them. They are the small pumpkins, like the baking ones you can buy in the grocery store. Our plans are to paint faces or something on the pumpkins tomorrow. I will post some pictures of the finished ones as soon as we are finished. After October 31st, we will bake our little pumpkins and put them in the freezer for yummy recipes like the one below. As for now, I thought I would share one of our favorite recipes that we make every year around this time when the pumpkins are in season. Here is a recipe I use out of a Taste of Home book I bought years ago and have adapted it to our likings. A much healthier version!
Chocolate Chip Pumpkin Bread
3 cups Organic, unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon celtic sea salt
1 teaspoon baking soda
4 eggs
1 teaspoon vanilla
2 cups sucanat (you can use regular sugar)
2 cups pumpkin (can also use canned)
1 1/4 cups coconut oil
2 cups semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sucanat, pumpkin and coconut oil. Stir into the dry ingredients just until moistened. Fold in the chocolate chips. Pour into two greased loaf pans. Bake at 350 degrees for 60 - 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pans to wire racks.
If you have any yummy pumpkin recipes, we would love to here about them. Leave us a comment!
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