Pumpkin-barley bread

Once you’ve got some cooked pumpkin goody in the refrigerator (it’s October, so you do, don’t you?), then pumpkin bread is easy. Probably any recipe for banana bread would work, using mashed pumpkin instead of mashed bananas. And there are many recipes for pumpkin bread on the web.

This pumpkin bread was made with barley flour from organic hulled barley. Plain barley bread would be a heavy bread. But the pumpkin makes the bread very soft and moist. I used date sugar instead of sugar-sugar. Not much sugar is needed. There’s also an egg, some olive oil, cinnamon, and nutmeg. The proportion of pumpkin to flour is such that the pumpkin, egg, and olive oil are the only moistening ingredients needed for a thick batter. That’s lots of pumpkin. And of course don’t forget the baking powder or soda. Bake it at 350F. The bread is done when the internal temperature reaches 200 degrees F.

Pumpkin is sometimes listed as a super-food. The combination of pumpkin, barley, and date sugar is a feast for the microbiome. I need to go get more pumpkins while they’re still easy to find. I’d like to have enough to last most of the winter.

As I’m sure I’ve said before, every kitchen should have a means of grinding flour. I use a vintage Champion juicer with a mill attachment. One of the easiest ways to go would be a KitchenAid mixer with a mill attachment. Amazon sells organic hulled barley and date sugar.

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