Summer Pumpkin Bread

Recipe Contributed By: Chef Courtney Candace Queen

"Oh Potimarron, how versatile you are!"

Preheat oven to 350〫

Butter one loaf pan.

3 c Organic AP Flour

4 t Baking Powder

1/2 t Baking Soda

1/2 t Ground Cardamom

Sift the dry ingredients together.

1 heaping c Grated Potimarron (chestnut pumpkin) seeds removed

Toss the pumpkin into the flour to coat.

In a separate bowl mix;

zest of 1/2 lemon

1/2 c honey

1/2 stick of butter (4T) melted

1 c milk

2 eggs

Add the dry ingredients to the wet and stir until just mixed.

Pour batter into buttered pan and bake in the center of the oven for 50 min or until golden brown and toothpick inserted into the bread comes out clean.

Let cool in the pan for 10 min. Then cool completely on a rack before serving.

Tip: This bread is so awesome toasted with butter for breakfast.