Real Food with Steph: Ginger-Pumpkin Skillet Bread
If fall holidays (fallidays?) were a food, it would definitely be a pumpkin. You can find pumpkin everything. Literally.
Despite being some places it doesn’t belong, pumpkin is amazingly full of nutrients and a tasty seasonal treat. And, the canned version is just about as great as the mighty pumpkin itself. So if Halloween pushed your limits of cleaning out pumpkin guts, opt for the canned version. Both are high in beta-carotene (converted to Vitamin A in the body), potassium, and iron. Vitamin A supports vision, healthy skin, and a strong immune function, amongst many other functions. Plus, pumpkin is also full of fiber, which is never a bad thing.
Most importantly though, pumpkin just tastes good!
This pumpkin ginger skillet bread is a unique twist on the usual pumpkin bread or cookies. It’s subtly sweet and, thanks to the blackstrap molasses, a deep, rich brown color — adding iron to the nutritional punch. I bake mine in a cast iron skillet, which also adds to the iron content. Walnuts and crystalized ginger are the final touches, adding some depth and texture to the bread.
This bread is great for breakfast, a post-run snack, or even as a dessert. It could also work as a cornbread substitute, served with soup or chili. I top mine with nut butter and drizzle with maple syrup. Yum!
PUMPKIN SKILLET BREAD
2c spelt flour (or all purpose)
1/3 c maple syrup or brown sugar
3 T blackstrap molasses (optional)
1/2 c coconut oil (or butter)
1/2 c pumpkin
1/2 t salt
1/2 t vanilla
1 1/2 t baking powder
1/2 c milk (or water)
1/2 t cinnamon
1/2 c walnuts, chopped
1/3 c crystalized ginger, chopped
- Mix coconut oil, egg, pumpkin, vanilla, maple syrup, molasses, and milk.
- In a separate bowl mix flour, salt, baking powder and cinnamon.
- Fold dry ingredients into wet.
- Add chopped walnuts and ginger last.
- Pour into a skillet oiled with coconut oil.
- Bake at 350º for 25–30 minutes.