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This dish is a modification of a sweet potato spoon bread recipe my father gave me that we used for every Thanksgiving. Using pumpkin and pumpkin pie spice and adding much more maple syrup gives this bread a fun fall dessert feel. Every time I make it I always get requests for the recipe.
Pumpkin Spoon Bread
1 small pumpkin, baked (or 28 oz canned pumpkin
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 tsp pumpkin pie spice
1/2 cup butter, melted
1 cup maple syrup
1/2 cup buttermilk
2 eggs slightly beaten
Whipped Cream (optional)
Preheat oven and 375 degrees

Cut the pumpkin in half, discarding the stringy insides
Bake the pumpkin in the over for about an 1 hour or until tender. Alternatively you can microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking.

Mash the baked pumpkin in a large bowl. In a separate bowl sift the flour, baking powder, baking soda, salt, and pumpkin spice together and set aside.

Add butter, maple syrup, buttermilk and eggs to the mashed sweet potato and beat until smooth.

Add the flour mixture and stir gently.

Grease well a 8in square baking dish. Scrape the batter into the dish and bake for 20 to 25 minutes until golden and springy.

Let cool for 10 minutes and serve hot topped with whipped cream (optional).

Servings: 10

Nutritional information per serving

Calories 259, Fat 10.6g , Sodium 341mg, Carbohydrates 39.2g, Fiber 3.0g, Sugars 22.4g, Protein 3.9g

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