The meal to celebrate Tekakwitha included home made pumpkin bread and fresh figs. The corn was part of our meal and the bread and figs were dessert. The pumpkin bread was a new recipe and the children loved it! It was okay by itself, but with the figs it was fantastic. We have figs growing in our yard so we picked about 2 cups worth. All I did to the figs was cut them half, add some water and a cinnamon stick and simmer them for about an hour. I added 2 teaspoons of honey at the end - just to make the liquid a little more syrupy. I also added some cardamom - so good. The pumpkin bread recipe follows. I know some people have problems with artificial sweeteners and we do too, we use Splenda in baked goods because there are so many other carbohydrates coming from flour and such - sugar would just add too many for our family. We have learned to pick and choose. Our children will never know anything but a life with Type 1 diabetes so thankfully they are just excited to get any kind of baked good or treat.
Pumpkin Bread
1 cup Splenda ( we actually use Great Value brand)
1/2 cup applesauce
1 cup pumpkin
2 eggs
1/3 cup water
3/4 cup whole wheat flour
1 1/4 cup white flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp baking powder
1/2 cup raisins
1/2 cup pecan halves
1/2 tsp. cinnamon
1/2 tsp. gloves
1/2 tsp. nutmeg
Preheat oven to 350. Mix all dry ingredients in bowl. Mix all wet ingredients in separate bowl.
Combine ingredients and add raisins and pecans. Mix just until combined. Bake in loaf pan - I spray mine with nonstick spray. Bake about 1 hour or until knife inserted in middle comes out clean. We cut the loaf into 12 servings.
Each serving has approximately 145 calories
4.4 grams of fat
26 Carbohydrates
2.6 grams of fiber
4.2 grams of protein
The figs we didn't count because our daughter doesn't seem to be impacted by them and the serving on each piece of bread was a total of two figs with a little of the syrup. Hope you try these recipes and enjoy!
Blessed Kateri Tekakwitha pray for us
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