Pão de abóbora

Na minha investigação de receitas para usar abóbora deparei-me com receitas de pão de abóbora, assim uma coisa com aspeto de pão de banana, mas bem laranja 😋

Aqui ficam algumas sugestões.

Versão 1 - Pão de abóbora, feito com puré de abóbora, com farinha e aveia

(FONTE: https://thebusybaker.ca/healthy-pumpkin-oat-bread/)

Ingredients

• 1 cup pumpkin puree (canned is best)
• 1/2 cup unsweetened applesauce
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup vegetable oil
• 1 1/2 cup all purpose flour
• 1/2 cup rolled oats plus a few tablespoons for sprinkling
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp powdered ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp sea salt
• 1/4 cup raw pumpkin seeds for sprinkling on before baking

Instructions

Preheat your oven to 350 degrees Fahrenheit (130º). Prepare a standard loaf tin by greasing it with oil or butter, and lining the bottom and sides with parchment paper (for easy removal).

To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Whisk these ingredients together with a wire whisk until they're combined.

To the wet ingredients, add the flour, oats, baking soda, salt and spices. Mix the dry ingredients together a little bit with your fingers before using a rubber spatula to fold the dry ingredients into the wet ingredients. Don't over-mix here, but stop as soon as you see the flour disappear.

Spoon the batter into the loaf pan you've prepared. Sprinkle a few oats and a few pumpkin seeds onto the top of the loaf before putting it in the oven to bake.

Bake for about 50-55 minutes at 350 degrees Fahrenheit (130º), or until a toothpick inserted into the middle of the loaf comes out clean.

Let the loaf cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.

Versão 2 - Pão de abóbora, feito com puré de abóbora e aveia

 (Fonte: https://hungryhobby.net/pumpkin-oat-flour-bread/)

Ingredients

• 3 cups rolled oats (2.75 cups oat flour)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup almond milk
• ½ cup honey
• 2  eggs
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp ground allspice
• ½ teaspoon salt 
• ¾ teaspoon baking soda
• ½ teaspoon baking powder

Instructions

Preheat oven to 350F.
Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour.  You want to grind so that your oat flour is very fine.  (or you can purchase fine oat flour.)
In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
Let the mixture sit for five minutes.
Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!
Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
Bake for 40-45 minutes until inserted toothpick comes out clean.
Let cool COMPLETELY so it doesn't crumble, but if you can't wait that long it will still be delicious!

Versão 3 - Pumpkin loaf (com abóbora crua e farinha)

Receita disponível no cookidoo