Dear Pumpkins – I’ve been doing a lot of thinking lately, and I’ve decided, it’s not you, it’s me.
After much thought, it hit me – I don’t dislike pumpkins, I dislike Thanksgiving. Moreover, I can’t remember a time growing up, that I ever enjoyed thanksgiving. I hate stuffing, could care less about apple pie and don’t even get me started on marshmallow yams. For the record, If I die and go to hell, that’s what I will be served.
However, I’d be lying if I said I was fully ready to part ways with this All-American staple. Which is why (in hopes to reverse my holiday racism), I came up with this citrus infused pumpkin bread.
Citrus Infused Pumpkin Bread
2 C cubed pumpkin
1.5 tsp cinnamon
.75 tsp all spice
.75 tsp nutmeg
.75 tsp sea salt
1/3 C orange juice
1/2 C maple syrup
1/2 C soaked dates
1 C flax meal
1 C almond meal (processed almonds)
1 C walnut meal (processed walnuts)
1 T orange zest
1 T lemon zest
Combine first set of ingredients in a high-speed blender and blend until smooth. Transfer mixture to a food processor and process with remaining ingredients.
Fill two miniature spring form pans with batter. Dehydrate 12 hours at 105 degrees. Pop bread out of pans and place on sheet to dehydrate another 12 hours. Slice circular loaves in half and again length wise. Place slices back on mesh sheet and dehydrate for about another 8 hours (this could vary – use best judgment).
Citrus Infused Icing
1/2 C cashews (soaked)
1/2 C macadamia nuts
2 T coconut oil
2 T water
1 T maple syrup
1/2 C orange juice
1 tsp orange zest
1 T lemon juice
dash of sea salt
Combine all ingredients in a high-speed blender until smooth. Drizzle icing over bread.
The Verdict? Actually, for a first round recipe, it’s not bad. I really enjoyed how it was slightly crispy on the outside and soft on the inside – Good texture.
Do we have a pumpkin convert on your hands? Mehhh… Time will only tell on this one.
But… In the meantime, could you pass the Chocolate Ganache, please. 
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