This recipe was a hit with the Tuesday Farm Crew and will be with anyone else you share it with. It’s soooo easy and very yummy.I’ve played with this recipe over time and have worked to make it less sweet but enough for either 2 loaf pans or 1 bundt pan. It’s pretty in the bundt pan and easier to take a slice. I don’t recommend cutting the recipe in half as it disappears really fast!
It’s not gluten free, but I would imagine you can substitute with either oat flour or maybe spelt flour.Filling:
8 oz. cream cheese (Not the low fat kind…it separates and makes it weird)1/3 cup sugar1 1/2 Tablespoons flour1 egg1 teaspoon orange extractBread:1 can pumpkin (15oz)1/2 cup canola oil
2 eggs1/2 teaspoon sea salt
1 teaspoon cinnamon
1 2/3 cups flour
1 teaspoon baking soda
Filling: Beat cream cheese, sugar and flour. Add egg and orange extract. Mix to blend. Set aside.
Bread: Combine pumpkin, oil and eggs. Add sugar, salt, cinnamon, flour and baking soda. Mix to blend. Pour 1/4 batter into 2 greased and floured loaf pans OR 1/2 batter into greased and floured bundt pan. Carefully spread the cream cheese mixture over the bread batter (1/2 to each loaf pan or all of it into the bundt pan). Add remaining batter, covering filling. Bake at 325 degrees for 1 to 1 1/2 hours or until wooden toothpick comes out clean. Cool for 10 minutes before removing from pan(s). Store in refrigerator (if there is any left). My oven apparently runs hot, but its always done in 60 minutes!
*Serve with hot spiced cider with orange slices and cinnamon sticks. Then take pictures of all the smiles!
This bread was soooo delicious, and we were all clamoring for the recipe. I’m certain you could also make it with homemade pumpkin puree instead of canned as well. In fact, we actually tried it with pureed butternut squash instead of pumpkin, and orange zest instead of extract (I didn’t have any extract on hand) and it can out pretty tasty too. Karen did get a few responses from other farm members suggesting honey instead of sugar, coconut oil instead of canola, and that spelt is not gluten free and many people with celiacs cannot eat oats. There are three brands of oats on the market today that claim to be gluten-free. Oats themselves do not necessarily contain gluten but there is cross contamination that can cause problems. She’s not tried the honey, but it makes sense and although she personally don’t like coconut, if the oil doesn’t make it taste or smell like coconut…Karen says go for it. Enjoy.
Another Tuesday member, Fran, shared this recipe with me:
Coconut Peach Cobbler
Frozen peaches work in a pinch – without all the fuss of peeling fresh ones.
If the mixture seems too juicy, stir in 1 Tbs cornstarch to help thicken it.For the filling –3 lbs ripe peaches, peeled, pitted and sliced (6 cups)2/3 cup sugar1-1/2 cups shredded sweetened coconut, divided1 tsp ground ginger2 Tbs unsalted butter, diced
For the biscuit topping –
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp table salt
1/4 cup shortening or unsalted butter
1/3 cup buttermilk
1 tsp coconut extract
1-2 Tbs milk
Preheat oven to 400 degreesToss peaches with sugar, 1/2 cup coconut and ginger for the filling. Reserve 1 cup coconut for biscuit and topping. Place fruit in a 9-inch deep-dish pie plate or in a square baking dish. Dot with butter.
Combine flour, baking powder and salt for the biscuit topping in a large bowl. Using a pastry blender, cut shortening into dry ingredients until mixture resembles small peas.Stir in 1/2 cup of the remaining coconut, the buttermilk, and the coconut extract. Lightly knead mixture until all ingredients are incorporated.
Form dough into a ball; let rest 5 minutes. On a lightly floured surface, roll dough into a circle about 8-inches in diamenter and about 1/2-inch thick. Carefully lay biscuit dough over peach filling; brush dough with milk. Scatter remaining coconut over biscuit topping.Bake cobbler until a toothpick inseerted in the center of the biscuit topping comes out clean, about 30 minutes. Cool 5-10 minutes. Serve with ice cream, if desired.
We had a great summer, and hope you did too! Stay tuned to this space for periodic updates, and see you next summer!