I promise I’m not a pumpkin spice kind of guy. I’ve never even tried a pumpkin spice latte at Starbukx or anywhere else, I swear! All that not withstanding, I do love a good pumpkin bread, and this one has all the Ayurvedic spicy goodness that balances vata Dosha (fall is a vata season, for example).

In Ayurveda, spices are not just culinary delights but they are also potent healers, enhancing both the flavor of food and the well-being of individuals. These spices are categorized based on their effects on the body’s doshas: Vata, Pitta, and Kapha. For instance, warming spices like ginger and black pepper pacify Vata, providing comfort to those with a constitution dominated by this airy, dry dosha. Cooling spices such as coriander and fennel are beneficial for Pitta types, helping to balance their fiery nature. Kapha individuals, who tend to have a more grounded disposition, benefit from stimulating spices like cinnamon and cloves, aiding in digestion and invigorating their senses. The use of these spices is not just about taste but also about creating harmony within the body, aligning with Ayurvedic principles of holistic health and balance.

Yummy Pumpkin Bread

• 1/4 cup ghee (or butter) 
• 1 1/2 cups brown sugar 
• 1 1/2 cups unbleached white flour 
• 2 tablespoons arrowroot or cornstarch 
• 1/4 teaspoon salt 
• 1 1/2 teaspoons baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• 1/4 teaspoon ground cardamom 
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon ground ginger 
• 2 tablespoons water 
• 1 3/4 cups puréed cooked pumpkin (or winter squash) 
• 1/3 cup chopped crystallized ginger (optional but extra yum!) 

DIRECTIONS

1. Preheat the oven to 350 °F. Butter and lightly flour a 9 x 5-inch loaf pan. 
2. Cream the ghee or butter and the sugar. 
3. Mix the dry ingredients together and add to the creamed mixture. Add the water and pumpkin and mix just until all the ingredients are blended. Stir in the crystallized ginger. 
4. Pour into the loaf pan and spread evenly.
5. Bake for about 1 hour then
6. Let the bread cool for 20 minutes or more to ensure a good texture.