It is autumn. Pumpkins are everywhere.
I do love pumpkin. It is the oldest cultivated vegetable in the New World. Pumpkin seeds have been discovered in Mexico indicating people grew it for food 7,000 years ago, possibly earlier. Along with Aztec favorites corn, squash, amaranth, and beans, pumpkin made its way to other countries because it is so easily digestible and delicious. Not to speak of being full of vitamins A, B, C, and E, iron, magnesium, and potassium, with beta-carotene giving this domed queen of gourds its bright orange color.
The other day I came upon a can of pumpkin and agave syrup in the pantry. Pumpkin bread immediately came to mind as a way of using up whatever was lurking in my kitchen before the holiday baking season. I would have preferred to use honey in this bread but I didn’t have any on hand. In the fridge, I found a big tub of Greek yogurt and knew it would add needed moisture. I had a dozen eggs, flour, and spices. And oil made from that other native plant, corn.
Corn oil is much maligned these days as highly processed and bad for you. But according to medicinenet.com,